Spelt and beans soup
Instructions
Put soaked overnight the farro and beans separately. In a saucepan, saute in two tablespoons of olive oil onion, carrot, celery and minced garlic. Sprinkle with the wine, let it evaporate, then add the tomatoes and two Sage leaves, Cook for a quarter of an hour then add the beans, one liter of water and cook for one hour. Blend everything. Pour into a pan, bring to a boil, adjust salt and pepper; Add the farro and simmer for an hour and a half. Season with a tour of the oil. Accompanying wines: Alto Adige Schiava Grigia DOC Colli Di Luni Red Cesanese Del Piglio, DOC "dry" DOC.
Ingredients and dosing for 4 persons
- 200 g of spelt
- 150 g of white beans
- 1 clove of garlic
- 1 onion
- 1 carrot
- 1 costa of celery
- 2 tomatoes
- 2 leaves sage
- 1/2 cup of white wine
- Olive oil
- Salt
- Pepper