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imbrecciata

soup of grain and pulses

imbrecciata

The Umbrian answer to virtù, this hearty soup is made with carrots, lentils, chick peas, borlotti beans, dried peas, beans, corn, spelt, celery, onions, carrots and potatoes, then poured on top of bread.

Soups & Stews (Minestra)

Umbria

Text © Dana Facaros & Michael Pauls

Image by Puntogio