Spelt soup
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.
