Legume

black-eyed peas (about 60 grams) • black chickpeas (about 60 grams) • small lentils (about 50 grams) • pearled farro (about 100 grams) • vegetable broth (about 600 ml) • celery stalk • carrot • shallot • olive oil for cooking • Salt, to taste • extra virgin olive oil (cold-pressed)

legume pasta (70g) • white mushrooms (100g) • fresh porcini mushrooms or 0.35 oz dried porcini mushrooms (100g fresh or 10g dried) • Fasolari clams • cherry tomatoes (50g) • Shallot • fillets salt-cured anchovies, rinsed • Salt-cured capers, rinsed • Parsley, basil, and other fresh herbs • Garlic • Anchovy extract (colatura di alici) • Dried red chili pepper •

chickpeas (160 g) • borlotti beans (160 g) • lentils (160 g) • stale bread (60 g) • Grated aged cheese to taste (I used ricotta salata) • Chopped parsley • Salt • Pepper • Sunflower oil • egg, if needed • Breadcrumbs, if needed • Milk or water, if needed

red lentil fusilli (about 200 grams) • pumpkin (about 150 grams) • frozen spinach (about 150 grams) • feta cheese (about 60 grams) • Red wine, salt, extra virgin olive oil, paprika

chickpea casarecce pasta (250 g) • broccoli • Salt and pepper • Red pepper flakes • Extra virgin olive oil • Vegetable broth • Chopped almonds

oats (160 g) • green beans (150 g) • zucchini • Swiss chard leaves (100 g) • grated Parmesan cheese (30 g) • pine nuts (or other nuts) (30 g) • extra virgin olive oil • Salt, to taste

farro (about 200 grams) • vegetable broth (200 ml) • Swiss chard (about 200 grams) • cooked chickpeas (about 250 grams) • onion • Seeds of your choice, to taste

black lentil pasta (or whole wheat pasta) (300 g) • walnuts (or unsalted cashews) (120 g) • edamame soybeans (250 g) • feta cheese (250 g) • corn oil (70 ml) • parsley • lemon (juice) • Salt and pepper • Grated lime zest (optional)

cooked borlotti beans or canned borlotti beans • feta cheese • ripe tomatoes • celery, preferably plenty of light green • iceberg lettuce, just a little • sweet onion or red onion (such as Tropea) • pitted Taggiasca olives in oil • salt, olive oil, and good-quality vinegar

pasta • green beans • cherry tomatoes • feta cheese

canned chickpeas, drained (about 240 grams) • tomatoes (about 130 grams) • small fennel bulbs, cleaned • Parmesan cheese (about 60 grams) • pitted green olives • fresh basil leaves • Extra-virgin olive oil, • Salt • dried oregano • Mixing • Cutting board • Knife

boiled beef (about 600 grams) • cooked chickpeas (about 400 grams) • medium onion • To taste wild thyme • To taste garlic powder • To taste salt, pepper, and extra virgin olive oil

potatoes • carrots • onion • leek • cherry tomatoes • zucchini • small head cauliflower (about 14 oz/400 grams) • celery stalk • spinach • peas (about 5 oz/150 grams) • pumpkin or butternut squash, diced (about 14 oz/400 grams) • lentils •

dried, peeled fava beans (200 g) • onion • celery stalk • Cumin • Parsley • Cilantro • Chickpea flour, • Salt • Pepper • Chickpea flour • baking soda • Greek yogurt (250 g) •

sausages • pumpkin (about 300 grams), diced • cooked cannellini beans (about 200 grams) • peeled tomatoes • celery stalk • small piece of leek • onion • carrot • fresh parsley • Rosemary, to taste • Extra-virgin olive oil, to taste • Salt •

Swiss chard leaves (about 70 grams) • extra-virgin olive oil • shallot • fresh rosemary • amaranth (about 60 grams) • vegetable broth (about 500 ml) • cooked borlotti beans (about 80 grams) • Salt, to taste • Freshly ground black pepper, to taste • Extra-virgin olive oil, for serving

dried lentils (about 150 grams; preferably small red or green lentils) • peas, fresh or frozen (about 150 grams) • fava beans, fresh or frozen (about 150 grams) • onion • carrots • celery stalk • Extra-virgin olive oil, • vegetable broth (about 1 liter) or water

For the pasta: • red lentil flour (about 200 grams) • large eggs • sunflower oil • Water, • Salt and rice flour, • For the sauce: • unsalted butter (about 40 grams) • sage (10-15 leaves) • walnuts • Grated Parmesan cheese

red split lentils (about 200 grams) • carrot • red onions (such as Tropea or other sweet red onions) • celery • ricotta cheese (about 80 grams) • whole grain oat flour (about 100 grams) • pumpkin (about 300 grams), diced • baby spinach (about 150 grams) • basmati rice (about 400 grams) • coconut cream or coconut milk (about 200 ml) • Curry powder, turmeric, paprika, and cumin, to taste • Vegetable broth and breadcrumbs, •

dried chickpeas (about 70 grams) • bay leaf • fennel bulbs, only the tender core (about 200-250 grams) • orange • small red onion • pitted black olives (such as Leccino or Kalamata) • extra-virgin olive oil • Salt, to taste

orecchiette (250 g) • cooked chickpeas (150 g) • sun-dried tomatoes in oil, drained • tahini sauce • Extra-virgin olive oil, • About 1/4 cup hot water (half an espresso cup) • Sliced or chopped blanched almonds, • Turmeric, • Paprika, • Salt and pepper,

celery • carrot • leek • small potato • Tuscan kale leaves (about 50 grams), stems removed • dried lentils (about 70 grams) • bay leaf • extra virgin olive oil • vegetable broth (about 600 ml) or water • tomato puree (about 50 ml) • Salt, to taste • Freshly ground black pepper, to taste •

yellow potatoes (about 500 grams) • green beans (about 400 grams) • large egg

onion • garlic • carrot • celery stalk • bay leaves • sage leaves • rosemary • Salt and pepper • extra virgin olive oil • About 2 cups water (about 500 ml) • pumpkin, peeled and cleaned (about 300 grams) • dried porcini mushrooms (about 1/2–3/4 oz or 15–20 grams) •

frozen raw borlotti beans • carrot • celery stalk • an onion • (500 g) Tuscan kale (lacinato kale) • tomato purée

To taste white beans • To taste chickpeas • medium head of cabbage • frozen spinach (about 500 grams) • potatoes • carrots • medium onion • celery stalk with leaves • garlic • tomato paste • To taste olive oil, salt, and pepper

Arborio rice (80 grams) • canned borlotti beans, drained (100 grams) • canned cannellini beans, drained (100 grams) • small bunch Swiss chard • yellow onion • fresh rosemary • vegetable broth (1.5 liters) • extra-virgin olive oil • Salt, to taste • grated Parmesan cheese • extra-virgin olive oil • Black pepper, to taste

Tuscan kale (cavolo nero) • (14 oz/400 g each) cannellini beans • (14 oz/400 g) chickpeas • leek • Tomato paste • Extra virgin olive oil • Salt • Black pepper

type 2 flour (about 300 grams) • extra virgin olive oil (about 70 grams) • baking soda • water (about 120 ml) • broccoli • chickpea flour (about 100 grams) • sun-dried tomatoes • water (about 200 grams) • extra virgin olive oil • Garlic powder, paprika, and black pepper

precooked lentils (well drained) (300 g) • lactose-free ricotta (200 g) • grated Parmesan cheese • chickpea flour • To taste dried fresh mint • To taste sea salt • To taste black pepper • drizzle of olive oil (for finishing) • food processor or immersion blender • large bowl • baking sheet • parchment paper •