Umbrian imbricate

The night before put chickpeas, beans, cicerchie And farro In four separate bowls, cover with cold water and let steep. Lentils and pearl barley can be used without soaking.

Drain and rinse chickpeas, beans and cicerchieTransfer them to a pot, cover them with unsalted water and boil them for about 1 hour, until they are tender but still whole.

Pour the oil into a large saucepan and add the chopped onion, carrot, celery, and garlic. Gently sauté over medium heat until the vegetables become soft and slightly translucent, without letting them darken.

Add the canned whole peeled tomatoes crushed and the sprig of rosemary. Cook for 10 minutes over medium heat, until the tomato mixes with the soffritto and the dressing is fragrant.

Add the boiled legumes with part of their cooking water, then add farro, lentils, and barley. Pour hot water until the ingredients are covered and bring slowly to a boil.

Cook over low heat for about 1 hour, stirring occasionally. If the soup thickens too much, add more hot water; the final consistency should be thick and smooth. Salt only at the end of cooking.

Distribute the imbrecciata onto plates while it is still very hot. Complete with a drizzle of olive oil extra virgin olive oil raw, off the heat, a pinch of pepper and, if desired, slices of toasted bread.

Before serving, check that the legumes and cereals are tender and that the base has a creamy consistency, but still fluid enough to be collected with the bread. Remove the sprig of rosemary.

Save any leftover soup and enjoy it the next day: resting allows the legumes, grains, and tomatoes to further blend their flavors and textures.