Code: 06-011
Format: 1/1
Tin Plate Net Weight: 800 g
Pieces per Package: 24
Portions: 4-6
MPT: 36 months
Main Ingredients
Cannellini beans, Holland brown beans, Borlotti beans, red beans, black eyed beans, green azuki beans, red and green lentils, broken peas, Perl barley, wheat, spelt, peeled red lentils, broken broad beans, Toscanelli beans, water, olive oil, preparation for broth, salt, garlic, pepper.
Organoleptic Characteristics
Colour: typical of the legumes.
Taste and Smell: full, fragrant and genuine like an homemade product.
Appareance of food: the product is a homogeneous mixture made of 15 kinds of legumes, different in colour and consistency.
Instructions for Preservation
Store the jars in a cool, dry place, far from heat. After opening, keep refrigerated (0-4°C) and eat rapidly.
Nature and Characteristics of the Product
This soup is very rich in legumes that are selected for quality and for variety processed following the typical Tuscan recipe. This product is concentrated and homogeneous in the tin because it needs the addition of water.
Why Buy this Product?
This is a very interesting product because do not needs a long preparations. This product should be always kept for possible coocking emergencies and the cost for portions is very low. This soup is very easy to personalise further, by adding minced lard, rosemary, sage and garlic.
Customers
This product is certainly interesting for alpine refuges, restaurants, touristy taverns, inns, hotels. As any soup, it makes a valuable proposal for wine bars proposing hot dishes.
How to Use
For a correct preparation of this product add half a litre of water to the content of a tin. Put on the flame and allow to boil. Cook for about 10-15 minutes on a low flame, for the starches to develop and make the soup creamy. If you wish, add parmesan cheese. Serve very hot with extra virgin olive oil and black fresh minced pepper and rosemary croutons.
Chef’s Ideas and Suggestions
Dilute the soup as indicated in the ways to use. Fry 100 g of beaten lard, rosemary, sage and minced garlic. Add the soup and serve hot with a cross of raw olive oil on top.