Legume Soup has always been a traditional dish throughout Italy. Generally, in Tuscany, chickpeas and beans are also combined with grains like spelt and barley, and everything is flavored with tomato and rosemary. Naturally, we present it according to this tradition, therefore. To best enjoy the legume soup, it can be heated by adding water and served over toasted bread, or pasta, preferably short, or rice can be cooked in it. We recommend adding raw oil and perhaps some pepper or chili to finish.