Vegetarian Recipes - Spelt and Vegetable Soup Recipe

  
 

Spelt and Vegetable Soup Recipe

 

Ingredients

 

Serves 6-8

  • 2 cups/200 g cannellini or white kidney beans, soaked overnight and drained

  • 4 cloves garlic, 2 lightly crushed, 2 finely chopped

  • 4 leaves fresh sage

  • salt and freshly ground black pepper to taste

  • 6 tbsp extra-virgin olive oil

  • 1 onion, finely chopped

  • 1 stalk celery, finely chopped

  • 1 carrot, finely chopped

  • 2 quarts/2 liters Vegetable Stock

  • 6 tomatoes, peeled and finely chopped

  • 8 oz/250 g fresh or frozen peas

  • 2 1/2 cups/250 g spelt

Method:

  1. Place the beans, lightly crushed garlic, and sage in a large pot with enough water to cover. Bring to a boil and simmer for about 1 hour, or until the beans are tender.

  2. Discard the garlic and sage and season with salt. Drain the beans, reserving the cooking liquid. Place half the beans in a food processor and chop until smooth.

  3. Sauté the chopped garlic in 4 tablespoons of oil in a large saucepan over medium heat for 2 minutes. Add the onion, celery, and carrot and sauté until softened.

  4. Pour in the stock and add the tomatoes. Season with salt and pepper. Cover and simmer over medium heat for 30 minutes. Add the spelt and cook for 20 minutes.

  5. Stir in the peas, bean puree and reserved whole beans and cooking liquid. Simmer for 20 minutes more.

  6. Drizzle with the remaining oil and serve hot.