Peeled red lentils 25%, split peas 20%, green lentils 20%, chickpeas 10%, pinto beans 15%, cannellini beans 10%
They mainly come from cultivations in the Italian area, gathered in a farmers’ association of small organic producers, that avoid any use of herbicides, chemical fertilizers, fungicides, pesticides etc. Products are packed in a protective atmosphere in order to grant a long preservation and safe from parasite infestation.
Certified by ICEA (Institute for Ethical and Environmental Certification)
350 g of legumes soup “La Madre Terra”
2 peeled tomatoes “La Madre Terra”
extra-virgin olive oil
Prepare a sauté mixture with onion and 8 spoons of extra-virgin olive oil. Add the ripe peeled tomatoes, let them become tasty and add the legumes (previously soaked for at least 8 hours). Cover with water and add salt; cook at low flame until they are completely boiled. Half of the cooked legumes shall be puréed and mixed with the remaining legumes in order to get a more creamy soup. Serve very hot and season it with a tiny bit of good oil and freshly ground black pepper