Bean and Spelt Soup
The raw garlic is for garlic lovers
INGREDIENTS
210 g/1 cup of dried borlotti beans, soaked overnight and drained.
6 tbsp extra virgin olive oil
1 onion chopped
125 ml/1/2 cup canned plum tomatoes, drained and chopped
210 g/1 cup spelt, soaked in water for a couple of hours to soften and drain
1 litre/1 US qt. water
salt & ground pepper
1 garlic clove, very finely chopped
1. Put the beans in a large saucepan, cover with water and simmer for a good hour or until they are tender. Drain, then blend until creamy in a food processor or a food mill.
2. Heat 4 tbsp of oil in a large saucepan, add the onion and fry for a few minutes over high heat, stirring with a wooden spoon. Add the tomatoes and fry for a minute or two more, the add the spelt and water. Cook for about 40 minutes, adding more water if necessary. Season to taste.
3. Reheat the bean puree and stir into the soup. Pour into a warmed tureen. Dress with a thin stream of olive oil, sprinkle with the garlic and mix well. Serve immediately.
Serves 4