Ready in 15 minutes | Serves 2
Brighten up your summer with a tasty, light recipe packed with beneficial ingredients!
Farro and legume soup can be transformed into a fresh summer dish when needed, enriched with tuna, olives, cheese, and seasonal vegetables.
Ingredients
- 1 pack of Arnaboldi Farro and Legume Soup
- 1 can of tuna
- 100g smoked scamorza cheese
- 6 pitted black olives
- 50 g of cherry tomatoes
- 2-3 basil leaves
- EVO oil to taste
- oregano to taste
- salt to taste
Preparation
Start by preparing the Arnaboldi farro and legume soup . Pour 700 ml of cold water into a nonstick saucepan and add the contents of the sachet. Bring to a boil, and once boiling, cook (uncovered so the water evaporates) for 14 minutes over low heat, stirring occasionally.
Once cooked, remove the excess water with the help of a colander and transfer the spelt and legumes to a large dish, add a tablespoon of oil, mix and let cool to room temperature.
Wash the cherry tomatoes and cut them into quarters. Slice the pitted olives into rounds and dice the smoked scamorza cheese. Combine everything with the farro and legumes. Add the well-drained and chopped tuna. Season with oil, salt, chopped basil, and oregano.
The salad The spelt is ready, you can put it in the fridge to enjoy it cold!
Edited by "Oriana Labombarda"
My name is Oriana , I'm 40 years old and I'm from Puglia. As a child, I loved messing around with flour and eggs; I wanted to help my mother in some way. Now I have my own kitchen, where there's a large book containing recipes that have been passed down from generation to generation.
For me, cooking is a passion and helps me relax. I also love experimenting by offering the whole family unusual cuisine.
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