Imbrecciata Umbra Recipe Guide

Imbrecciata Umbra is a hearty, rustic soup from the Umbria region of Italy, traditionally made with a mix of legumes and grains like lentils, chickpeas, beans, and barley. Its name, derived from the Umbrian dialect, means “pebbled” or “mixed,” reflecting the medley of textures and flavors in this dish. This soup epitomizes the peasant tradition of making something extraordinary from simple, wholesome ingredients, providing nourishment and comfort during cold seasons. Let me show you how I make this classic Italian favorite, based on my own personal experience of preparing and enjoying this comforting dish.

Notes on What to Expect

Imbrecciata Umbra is deeply flavorful and has a rustic texture from the mix of legumes and grains. The soup thickens as it cools, so you might need to add more stock when reheating. It’s a nourishing, satisfying meal perfect for winter days.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Time to Stand: 10 minutes
• Total Time: ~2 hours
• Ease of Cooking: Beginner-friendly
• Servings: 6
• Calories: ~250 kcal per serving
• Cost of Ingredients: Low
• Cuisine: Italian (Umbrian)
• Course: Main or Starter

Ingredients

• Legumes and Grains:
  • ½ cup dried chickpeas
  • ½ cup dried borlotti beans
  • ½ cup dried lentils
  • ½ cup pearl barley
• Vegetables:
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
• Seasoning:
  • 4-5 sprigs fresh rosemary
  • 2 bay leaves
  • Salt and black pepper to taste
• Stock:
  • 8 cups vegetable stock or water
• Oil:
  • 3 tbsp extra virgin olive oil
• Optional Garnish:
  • Fresh parsley, chopped
  • Grated Pecorino Romano cheese
  • Crusty bread, for serving
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Equipment Needed

• Large pot or Dutch oven
• Wooden spoon
• Knife and cutting board
• Ladle
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Imbrecciata Umbra   here.

Step-by-Step Instructions

1. Prepare the Legumes and Grains:
   Soak the chickpeas, beans, and barley overnight in cold water. Drain and rinse before cooking. Lentils can be added directly without soaking.
2. Cook the Base:
   Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Sauté until softened and fragrant (about 8-10 minutes).
3. Add the Legumes and Grains:
   Stir in the soaked legumes, lentils, and barley. Cook for 2-3 minutes, allowing them to absorb the aromatic base.
4. Simmer the Soup:
   Pour in the vegetable stock and add the rosemary sprigs and bay leaves. Bring the soup to a boil, then reduce to a gentle simmer. Cover and cook for 1 to 1½ hours, stirring occasionally, until all the legumes and grains are tender.
5. Season and Rest:
   Add salt and pepper to taste. Let the soup rest off the heat for 10 minutes, allowing the flavors to meld together.
6. Serve and Enjoy:
   Ladle the soup into bowls and garnish with fresh parsley, a drizzle of olive oil, and grated Pecorino Romano. Serve with crusty bread on the side.

Variations and Tips

• Dietary Substitutions: For a vegan version, omit the cheese garnish.
• Additional Ingredients: Add diced potatoes or tomatoes for extra richness.
• Spice It Up: Add a pinch of red pepper flakes for heat.
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Imbrecciata Umbra   here.

Nutritional Information (Per Serving)

I hope this guide has made making Imbrecciata Umbra seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please leave your honest comment!

For additional inspiration on traditional Italian soups, visit sources like

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