A splendid soup, created by combining the Cicerchia di Serra de' Conti (Slow Food Presidium) and the Saffron of the Greeks of Sassoferrato (Loc. Cantarino) that you will find inside the package.
They are products of our territory, in the central Marche between the hills and the Apennines.
Ingredients: hulled cicerchia di Serra de' Conti, broken chickpea, hulled emmer, Pìppoli (pasta-type food specialty based on 60% cicerchia flour and 40% chickpea flour), saffron stigmas, mix of dried herbs: Strìdoli (Silene vulgaris), Dandelion (Taraxacum officinale), Mustard (Sinapis alba), Wild thyme (Thimus serpyllum), Oregano (Origanum vulgare), Marjoram (Origanum majorana), Sage (Salvia officinalis).
Preparation advice: (for 4 people) Prepare the saffron infusion by gently crushing the stigmas inside the sachet with a teaspoon. Pour the powder into a cup together with the hot broth and cover. Leave to infuse for at least 30 minutes. In a saucepan, lightly fry the carrots and onion over low heat, pour 2 liters of vegetable stock and the soup mix, mixing carefully; bring to the boil and cook for 30/35 minutes, adding salt and pepper until the desired consistency is reached. When cooked, pour the saffron infusion and leave the soup to rest.
Serve with a drizzle of quality extra virgin olive oil.

NUTRITIONAL VALUES (per 100 g of product):
– Energy 1333 Kj / 318 Kcal
– Fat 2.5 g. (of which saturated 0.23 g.)
– Fibers 6.64 g.
– Carbohydrates 52.72 g. (of which sugars 2.26 g.)
– Protein 25.7 g.
– Salt 0.02 g.