Soup of Cicerale chickpeas, Controne beans and Ustica lentils.

DI Chiara Maci | 31 Oct 2018


Back home. After a wonderful weekend in Treviso with all the family gathered for Angela’s birthday.

One thought, legumes to be soaked for the next day.

Soups time.

Cicerale chickpeas, Controne beans and Ustica lentils.

I also added mixed pasta but of course they are more than enough.

Forget about it, a goodness!



250g of Cicerale chickpeas

300g of Controne beans

200g of Ustica lentils

Mixed pasta

Extra virgin olive oil






1 litre of vegetable broth

1 piece of Parmigiano Reggiano crust

Fresh ginger

Bay leaves



– Soak the chickpeas and dried beans the night before (or anyway for 10-12 hours)

– Rinse them in cold water the morning after.

– Fry the celery, carrot and onion and add then also all the legumes, including lentils, to brown.

– Add then abundant vegetable broth and the parmigiano crust into pieces, that will soften when cooking together.

– Peel the ginger and incorporate it, grated or sliced ​​(which you will then remove), along with a few bay leaves and some oregano.

– Cook until legumes are ready but not too soft, more or less for an hour and a half, then add the mixed pasta to taste towards the end of cooking.

– Serve with a little olive oil.

Photo By Chiara Maci
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