Spelt and bean soup

Ingredients

• 200 grams of spelt
• 250 grams of cannellini beans (already cooked)
• 1 onion
• 2 carrots
• 2 ribs of celery
• 2 cloves of garlic
• 4 cherry tomatoes
• 4 cups of vegetable broth
• 1 tablespoon of olive oil
• salt and pepper to taste.

Procedure

Hello friends! Today I want to share with you one of my favorite winter recipes, which uses only Italian ingredients and is perfect for warming up on these cold days. Introducing spelt and bean soup!

Preparation:

1. In a pot, sauté the chopped onion, carrots and celery in a tablespoon of olive oil until soft.
2. Add minced garlic and chopped cherry tomatoes and cook for one minute.
3. Add the farro and cannellini beans and mix well.
4. Pour in the vegetable broth and bring to a boil.
5. Lower the heat and cook for about 30 minutes or until the farro is tender.
6. Adjust salt and pepper to taste.

Spelt and bean soup is ready! Serve it hot accompanied by a slice of fresh bread for a complete and nutritious meal. Enjoy your meal!

Note: Spelt and bean soup can be an ideal recipe for those looking for a protein-rich, low-fat winter dinner. Spelt and bean soup can be stored in the refrigerator for 3-4 days, and is ideal for lunch or dinner.

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