Soup of Legumes has always been a traditional dish all over Italy. Generally in Tuscany, chickpeas and beans are also added cereals such as spelled and barley, and everything is flavored with tomato and rosemary. Naturally we present it according to this tradition, then. To better enjoy the legume soup, it can be heated by adding water and served on toasted bread, or you can cook pasta, preferably short, or rice in it. We advise you to add raw oil and perhaps pepper or chilli to finish.