Bean and Spelt Soup
Print
Bean and Spelt Soup
This bean and spelt soup hails from the Lucca region of Tuscany, known for its hearty, honest cuisine. Rich in legumes and grains, it’s a rustic, comforting dish made with farro, borlotti beans, and good olive oil. Creamy and nourishing, this traditional Luccan soup is perfect for cozy winter dinners.
- Prep Time: 10
- Cook Time: 40
- Total Time: 50
- Yield: 6
Ingredients
- 250 g pearl spelt
- 200 g borlotti beans, already cooked
- 1 onion
- 1 carrot
- 1 celery of stick
- 1 litre (2 pints) of water
- Extra virgin olive oil
- Rosemary – a small sprig
- Salt
- Pepper (optional)
Instructions
- First prepare the vegetables for the base: chop the onion, carrot and celery into small pieces.
- Put them in a large pot together with a good swirl of extra virgin olive oil.
- Cook down over medium heat for 5 minutes, stirring constantly.
- Add the cooked beans, a pinch of salt, mix, and let it flavour for a few minutes.
- Add the liter of water to the beans and vegetables, cover with a lid and bring to the boil.
- When the water has come to the boil, add the pearled spelt.
- Cover the pot and cook over medium heat for about 35 minutes, stirring every 5 minutes or so.
- Taste and adjust the salt if necessary.
- Serve in bowls, decorated with rosemary, a swirl of extra virgin olive oil and a grinding of pepper (if you like it).
