- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 703.60 (Kcal)
- Carbohydrates 114.44 (g) of which sugars 8.20 (g)
- Proteins 38.90 (g)
- Fat 9.75 (g) of which saturated 1.22 (g)of which unsaturated 1.73 (g)
- Fibers 23.41 (g)
- Sodium 1,250.00 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Simo and Cicci recommend
You can store the millet and legume soup well sealed in an airtight container in the fridge for up to 4-5 days, or freeze it.
You can use other types of legumes like beans, chickpeas, lentils. In this case, if you choose one of these three legumes, cook them first if you use the dry ones after soaking them in water overnight, or use pre-cooked legumes.
