Spelt soup

Spelt soup

February 22, 2019

                                 Spelt Soup (from Tuscany)

Ingredients:

1 onion, chopped

1 stalk of celery, chopped

1 carrot, chopped

2 garlic cloves, crushed

1 sprig of rosemary, finely chopped

2 oz. bacon, chopped

8 oz spelt, washed

8 oz. dried borlotti beans, soaked overnight and rinsed

4 tablespoons olive oil

salt, pepper

3 pints water,

1 stock cube


Cook the soaked beans with rosemary, garlic, bacon, salt and stock cube in the water, for about an hour or until the beans are tender. Strain through a sieve or vegetable grinder.
Heat the olive oil in a pan and saute’ the onion, carrot, celery for about 5 minutes. Add the beans, stir in the spelt and cook for 40 minutes. Salt and pepper to taste.



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