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Vegetarian
Recipes - Spelt and Vegetable Soup Recipe
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Spelt and Vegetable Soup
Recipe
Ingredients
Serves 6-8
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2 cups/200 g cannellini or white kidney beans,
soaked overnight and drained
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4 cloves garlic, 2
lightly crushed, 2 finely chopped
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4 leaves fresh sage
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salt and freshly
ground black pepper to taste
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6 tbsp extra-virgin olive oil
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1 onion, finely chopped
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1 stalk celery, finely chopped
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1 carrot, finely chopped
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2 quarts/2 liters Vegetable Stock
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6 tomatoes, peeled and finely chopped
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8 oz/250 g fresh or frozen peas
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2 1/2 cups/250 g spelt
Method:
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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.
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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.
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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.
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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.
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Stir in the peas, bean puree and reserved whole beans
and cooking liquid. Simmer for 20 minutes more.
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Drizzle with the remaining oil and serve hot.
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