“Millecoseddi” the typical Calabrian legume soup

“Millecoseddi” the typical Calabrian legume soup

Wine and Travel Italy presents a simple but very tasty recipe!

Ideal for winter evenings, this soup is prepared in Calabria, especially in the area of Reggio Calabria, a province that includes the splendid territories of Bova Marina, a location that was part of ancient Magna Graecia, with a rich cultural heritage and local traditions. The cuisine of this village is particularly appreciated, and traditional dishes like legume soup and goat meat sauce macaroni (https://wineandtravelitaly.com/recipe/maccheroni-con-il-sugo-di-capra/) are a delight for visitors.

The legume soup is composed of vegetables, pasta, and legumes. The dish takes its name “mille cose” (a thousand things) from the wide assortment of ingredients used to prepare it and their small quantities.



  • 200g of pasta;
  • 500g of dried legumes (chickpeas, lentils, broad beans, beans);
  • 200g of fresh mushrooms;
  • 200g of savoy cabbage;
  • onion;
  • celery;
  • carrot;
  • grated pecorino cheese;
  • olive oil;
  • salt;
  • pepper



The night before cooking the soup, soak the dried legumes in plenty of cold water. Wash the Savoy cabbage and slice it. Slice the mushrooms.

Chop a medium-sized onion together with a stalk of celery and a carrot. Sauté the flavor base in a preferably terracotta pot with three tablespoons of olive oil. When the mixture turns brown, add the cabbage and mushrooms and stir. After a few minutes, add the drained legumes.

Cover with a liter and a half of boiling water, add a pinch of salt, cover, and let it cook for about two hours.

At this point, add the pasta and, once it’s ready, serve with a bit of chili pepper and a sprinkle of black pepper.

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