Spelt and Vegetable Soup Recipe



Spelt and Vegetable Soup Recipes

Ingredients :

400 g

200 g

2

3

6 tablespoons

100 g

2

1

1

1

1

150 g

1/2

3 tablespoons

1.5 liters

freshly hulled or shelled cannellini beans or 200 g dried cannellini beans

spelt

clover garlic, whole

cherry tomatoes or small tomatoes

extra virgin olive oil + extra for serving with the soup

finely chopped pancetta

clover garlic, lightly bruised

onion, very thinly sliced

leek, thinly sliced

stalk celery, thinly sliced

carrot, peeled and diced

young spinach or Swiss chard leaves, washed and shredded

small, dark green cabbage, washed and shredded

tomato purée

stock (homemade or bouillon cube)

salt

freshly ground black pepper

Method :
  1. If using dried beans, soak them over night in cold water, drain and rinse.

  2. Soak the spelt in cold water for at least 4 hours.

  3. Cover the beans with cold water and add the garlic, sage, tomatoes (skins pierced with a fork), and a little salt (unless using dried beans).

  4. Cover and bring to a boil.

  5. Simmer for about 25 minutes, or until tender (longer if dried beans are used, adding salt at the end).

  6. Remove and discard the garlic and sage.

  7. Purée half the beans in a food mill, reserving the cooking liquid.

  8. Heat the oil in a heavy bottomed saucepan over a moderate heat and sauté the pancetta for 3 minutes with the garlic.

  9. Discard the cloves as soon as they start to color.

  10. Add the remaining vegetables and the tomato purée, salt, pepper and stock.

  11. Stir well, cover and leave to simmer over a low to moderate heat for 30 minutes before adding the drained spelt.

  12. After another 20 minutes, add the two bean mixtures.

  13. Adjust the seasoning and simmer for a final 20 minutes.

  14. Drizzle each portion with 1 tablespoon of oil and serve hot.

Serves 4

Preparation        : 30 minutes + 4 hours soaking

Cooking             : 30 minutes for fresh beans, longer if dried + 11/4 hours

Recipe grading    : fairly easy

Suggested wine  : a dry red (Chianti Rufina)

Note :

Spelt is a cereal grain which has been grown in the Mediterranean since the dawn of farming. It is now available from good whole food stores. Use pearl barley if you cannot find spelt.


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