Recipes / First course

Tuscan legume and cereal soup

From the Tuscan tradition, a soup rich in flavour: vegetables and cereals, combined with a touch of rosemary, for a perfect winter dish.

Difficulty Easy

30 MIN

In a pot

4 Portions

Ingredients

  • 150 g pearl spelt
  • 20 g bacon or guanciale
  • 100 g boiled borlotti beans
  • 80 g boiled chickpeas
  • 2 cloves garlic
  • 1 teaspoon CANNAMELA rosemary leaves
  • 1 pinch CANNAMELA ground black pepper
  • 1 tablespoon tomato paste
  • 100 g sliced Tuscan bread
  • 30 g extra virgin olive oil
  • salt to taste

Ingredients

  • 150 g pearl spelt
  • 20 g bacon or guanciale
  • 100 g boiled borlotti beans
  • 80 g boiled chickpeas
  • 2 cloves garlic
  • 1 teaspoon CANNAMELA rosemary leaves
  • 1 pinch CANNAMELA ground black pepper
  • 1 tablespoon tomato paste
  • 100 g sliced Tuscan bread
  • 30 g extra virgin olive oil
  • salt to taste
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Partners

Preparation

1

Pour 3 tablespoons of oil and the crushed garlic In a large saucepan.

2

Add the chopped bacon and brown.

3

Flavour with 1 teaspoon CANNAMELA rosemary leaves .

4

Add the washed spelt, moisten with 1 l water, add the tomato paste and cook for 20 min.

5

Add the cannellini beans, borlotti beans and chickpeas.

6

Season with salt. Cook the soup for a further 20 min.

7

Place the bread slices in the bottom of a soup tureen and cover with the soup.

8

Leave the soup to rest for 5 min, then serve.

9

Season with a drizzle of oil and a pinch of CANNAMELA ground black pepper.

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