Brodetto di legumi

This wholesome, vegetarian bean stew from Aldo Zilli and Enzo Di Marino is packed with spelt, barley, chickpeas, lentils and plenty of herbs
By Aldo Zilli
Brodetto di legumi
  • Rating:
  • Serves: 4
  • Cook Time: 50 minutes
  • Prep Time: 20 minutes plus soaking overnight
  • Effort: easy


  • 2 tbsp extra virgin olive oil
  • 1 onion, finely diced
  • 1 sticks celery, finely diced
  • 1 carrot, finely diced
  • 3 cloves smoked garlic, finely chopped
  • 1 tbsp finely chopped rosemary
  • 1 tbsp finely chopped sage
  • 1 tbsp finely chopped thyme
  • 100 g spelt flour
  • 100 g dried chickpeas, soaked over night, drained
  • 1.5 litres vegetable stock
  • 100 g barley
  • 100 g puy lentils
  • 1 head fennel, diced
  • 3 plum tomatoes, seeds removed, chopped
  • 1 lemon, juice and zest only
  • 1 tbsp finely chopped parsley
  • 2-3 tbsp grated vegetarian parmesan
  • 1-2 tbsp extra virgin olive oil
  • crusty bread, to serve


1. Heat the olive oil in a large saucepan or casserole over a low heat and add the onion, celery, carrot, garlic, rosemary, sage and thyme. Fry gently for 4-5 minutes until the onion is softened and translucent, but not browned.

2. Stir in the spelt and chickpeas and pour in the stock. Increase the heat to high and bring the stock to a simmer, then reduce the heat to low and simmer gently for 15 minutes.

3. Add the barley, lentils, fennel and tomatoes and simmer for a further 30 minutes, adding more stock if necessary, until the grains are just tender.

4. Remove from the heat, season with salt and black pepper and stir in the lemon juice and zest. Sprinkle over the parsley and parmesan, drizzle with the olive oil and serve with crusty bread.

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