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Recipe by
Jota is a typical dish of Friulian cuisine, particularly widespread in the province of Trieste. It is a thick and flavorful soup, prepared with fresh beans, Savoy cabbage and minced lard. This dish is ideal for warming up during the winter months and is a delight for the palate.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Chop together 1 onion, 2 carrots, 4 celery ribs and 1 leek and sauté them with 50 G of minced lard
Step 2 of 5: Cover with 150 Cl of hot water, salt and pepper, and add 300 G of fresh beans
Step 3 of 5: Cook over low heat for one hour and add 100 G of finely chopped Savoy cabbage
Step 4 of 5: When the beans are cooked, add 200 G of pearl barley already cooked
Step 5 of 5: Let rest for 15 minutes to allow the flavors to meld, then serve
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel · Allergens detected: Gluten and Celery
In gray: not detectedDetected
| Average values | Per serving443 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,507 kJ360 kcal | 341 kJ81 kcal |
| Fat | 13.41 g | 3.03 g |
| of which saturated fatty acids | 4.34 g | 0.98 g |
| Carbohydrates | 43.67 g | 9.87 g |
| of which sugars | 17.35 g | 3.92 g |
| Fibre | 15.97 g | 3.61 g |
| Protein | 11.11 g | 2.51 g |
| Salt | 0.22 g | 0.05 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
