Tuscan soup
Instructions
Put in plenty of cold water for one night, and in separate bowls the chickpeas, borlotti and cannellini beans.
Wash the spelt then keep it soaked in cold water for 8 hours.
Drain and rinse thoroughly.
After the time periods of soaking, drain and rinse the beans.
Then place them in a large pot, cover with 3.
5 litres of water, bring slowly to the boil and cook covered for about 2 hours on low heat.
Savoury Pies.
When cooked, drain the beans and one liter of cooking water.
Finely chop the bacon and Rosemary, then put them in a pan where you have made heat 6 tablespoons of oil with the garlic clove.
Add the tomato paste dissolved in a cup of hot water, and stir.
Add the cooking water of pulses kept aside and as it begins to take a boil add the farro; Let Cook over low heat for the hour and a half.
Finally add salt.
When cooked, mix in the cooked vegetables and let stand for a few minutes.
Lying on the bottom of a soup-tureen the bread slices and pour over the soup.
Serve with a drizzle of raw oil, a pinch of freshly ground black pepper and serve.
Timing
- Total:
Ingredients and dosing for 6 persons
- 250 g of whole spelt
- 30 g of bacon
- 150 g of dried pinto beans
- 150 g of dried cannellini beans
- 100 g of dried chickpeas
- 3 cloves of garlic
- 2 sprigs of rosemary
- 2 tablespoons of double tomato paste
- 6 slices of tuscan bread
- Olive oil extra virgin
- Salt
- Black pepper