For this soup I used a packet of 3 parboiled cereals: rice, barley and spelt. The brand is Gallo – a mainstream Italian rice brand. Traditionally Gallo brand had rice only, so I was happy to discover this 3-cereals combo, which is easy to use.
¼ green cabbage
1 celery stalk, with leaves
100 g fresh or frozen borlotti beans
a few parsley leaves, chopped
2 l water
rock salt to taste
200 g Gallo brand mixed rice, barley and spelt
1 tbsp tomato puree
Extra virgin olive oil
Cut the vegetables and place in a large pot with the water. Bring to the boil, remove the scum that may form at the top, add salt and pepper and then simmer slowly, for 10 minutes. When the beans look cooked add the cereals (they are parboiled so they will take about 15 minutes, but cook them for at least 20 to get the flavour through). Add the tomato puree, and then remove from the heat. Serve hot or warm, drizzled with olive oil. It tastes better the day after.
Photos and Recipes by Alessandra Zecchini ©