Mix of dried legumes and cereals.
Ingredients: Cereals 75% (pearl barley, pearl emmer ), legumes 25% (decorticated lentil, decorticated roveja, decorticated occhio beans, decorticated cicerchia).
Allergens: Contains GLUTEN, may contain SOY
Storage: Store in a cool, dry place away from light.
|Nutrition facts (quantity per 100 g – approximate value)|
|Energy value||1346 Kj – 322 Kcal|
|Saturated fat||0,2 g|
soup 500 g, 2 carrots, 2 celery stalks, 1 onion, 2 potatoes 200 g., of cherry tomatoes, 2 parmesan crusts, 1 garlic clove, 1 l of vegetable broth, Extra virgin olive oil, rosemary, thyme, bay leaf, sage.
The Casale soup does not need to be soaked. Prepare a mince with onion, garlic, celery and carrots. Fry the mince in the extra virgin olive oil, add the Casale soup and mix for a minute then cover with the vegetable broth. Add the tomatoes previously peeled and cut into cubes. Grate the parmesan crusts and add them to the soup. At this point add the bunch of aromatic herbs, which allows you to stop by tying it to the handle of the pot so that it is not scattered in the soup and that it is easily removed once cooked. Slowly bring the soup to a boil, adjust it for sale and then cover the pan with a lid: cook slowly for at least thirty minutes, adding, if necessary, other vegetable stock offered. The soup remains with the right amount of liquid. Half an hour before the end of cooking, add the peeled potatoes and cut into small cubes. Once cooked, remove the aromatic bunch, adjust if necessary for sale, add a drizzle of oil and serve.