Italian Spelt Bean Soup
A hearty and authentic Italian spelt and bean soup made with farro, borlotti beans, tomatoes, and aromatic herbs.
Ingredients
- 2 tablespoon extra virgin olive oil plus more for serving
- 2 cloves garlic smashed
- 2 sage leaves finely chopped
- 1 sprig rosemary finely chopped
- 1 onion finely chopped
- 1 small carrot diced
- 2 celery stalks diced
- 1 medium can chopped tomatoes
- 1 can borlotti beans 240 g / 8.5 oz
- vegetable broth
- 140 g spelt (farro) 4 oz
- Salt to taste
- Black pepper to taste
Instructions
- Smash the garlic and chop the sage, and rosemary.2 cloves garlic, 2 sage leaves, 1 sprig rosemary
- Finely chop the carrot, the onion and celery.1 onion, 1 small carrot, 2 celery stalks
- Heat olive oil in a wide-bottomed pot over low–medium heat. Add garlic and herbs and sauté for 1–2 minutes until fragrant. Add onion, carrot, celery, and a pinch of salt. Cook for about 8-10 minutes, stirring often, until softened.2 tablespoon extra virgin olive oil, Salt
- Cook the spelt separately in salted boiling water according to package instructions (usually 20-30 minutes). Drain and set aside.140 g spelt (farro)
- Stir in the chopped tomatoes to the soffritto pot and cook for 20 minutes. After 15 minutes, add the borlotti beans (with their liquid) and fill up the same can with vegetable broth to halfway and add it. Simmer gently.1 can borlotti beans, vegetable broth, 1 medium can chopped tomatoes
- Use a hand blender to puree most of the bean mixture, leaving some texture.
- Add the cooked farro to the pot and simmer for 2–3 minutes.
- Adjust seasoning with salt and pepper. Serve with a drizzle of extra virgin olive oil.
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