Poggio Aquilone Soup

Pearl spelt, pearl barley, split peas, lentils and red lentils soup. Cereals and legumes are an essential element for a healthy and balanced diet in line with the principles and traditions of the Mediterranean diet.

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Soups have always given kitchens that unmistakable scent that evokes the family, traditions and flavors of the past. Our preparations are based on whole, hulled, pearled and broken legumes and cereals.

Each blend of products is designed with care and passion to prepare a simple, healthy, tasty and delicate soup that contains all the necessary nutritional characteristics so as to also be considered a balanced single dish.

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Zuppa di Poggio Aquilone
73 Items

Data sheet

350 g
40% pearl SPELT (Triticum dicoccum WHEAT), 20% pearl barley, 20% peeled and split peas, 10% variegated and split lentils, 10% peeled red lentils

Our recipe
Poggio Aquilone Soup

Ingredients for 5 people


  • 350 gr of Poggio Aquilone soup
  • 1 carrot
  • 1 onion
  • 1 stick of celery
  • 1 clove of garlic
  • 1 liter of vegetable broth
  • Marjoram to taste
  • Parsley, salt and pepper to taste
  • Crusty bread
  • 2 dl tomato puree

Chop onion, carrot, garlic and marjoram, brown for two minutes the soup with extra virgin olive oil, add the tomato and after 5 minutes add the broth gradually until completely absorbed.

 Once cooked, add chopped parsley, a drizzle of oil, pecorino grated, salt and pepper and place two croutons.