They are an important component of crop rotation and require less fertilisers than other crops. Pulses have a positive impact on soil quality because they help fix nitrogen in the soil. This contributes to higher yields in subsequent crop rotations. They also have a direct positive impact on soil quality because they help feed soil microbes. Pulses have also been shown to produce greater amounts and different types of amino acids than non-legumes.
Pulses are also a protein source with a low footprint, in both carbon and water. For example, the water footprint to produce a kilo of beef, pork, chicken and soybeans are 43, 18, 11 and 5 times higher than the water footprint of pulses. Pulses have a lower carbon footprint in production than most animal sources of protein. In fact, one study showed that one kilo of legumes only emits 0.5 kg in CO2 equivalent, whereas 1 kg of beef produces 9.5 kg in CO2 equivalent.
Below is a delicious minestrone soup using the pulse beans.
Ingredients
1 teaspoon (5 ml) olive oil
1 small onion, finely chopped
1 carrot, chopped
2 celery sticks, chopped
1 stalk fresh rosemary, leaves pulled
6 cups (1.5 L) vegetable stock
400 g canned chopped tomatoes
Pinch of sugar
2 tablespoons (30 ml) tomato paste
1 cup (250 ml) water
Sea salt and freshly ground black pepper, to taste
100 g shell pasta
1 cup cooked dried bean mix
Parmesan cheese, to serve
Method
Heat the olive oil in a large saucepan. Add the onion, carrot, celery and rosemary.
Stir and cook for three minutes or until the vegetables have started to soften.
Add the vegetable stock, tomatoes, sugar, tomato paste and water to the pot.
Stir and season well with salt and freshly ground black pepper and bring to a boil.
Reduce heat and simmer for 20 minutes.
Add the pasta and beans to the soup and continue to simmer until the pasta is cooked.
To serve, spoon into serving bowls and scatter with parmesan cheese.
