This soup was created by mixing legumes collected on the docks by the wives of workers unloading ships. Grains that fell from the crevices of the sacks became the ingredients for hearty soups that could replace meat. The contents of the soup varied from time to time according to the mix found in the port of La Spezia, a true crossroads of the legume trade. Today in the markets you can buy small bags with legumes ready to cook, in the most typical La Spezia soup mix: cannellini, spelt, wheat and chickpeas. The preparation is rather long, the legumes, especially chickpeas, require at least 12 hours of soaking. Remember that it starts as a mixture so you can use the legumes you prefer.
