Spelt soup with beans
Zuppa di farro con fagioli
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For 4 people: 150 g of spelt, 200 grams of red beans, 1 carrot, 1 onion, 1 stalk of celery, 1 tablespoon preserves, 1 bunch of parsley, olive oil, salt, pepper,
Wash the spelt and put to cook in a cream of beans, you'll get by blending the beans boiled in 800-1000 ml of water.
Add a sauté of herbs and a spoonful of preserves dissolved in a little water.
Season with salt and pepper and cook for about 20 minutes.
Serve hot in serving dishes enriched with a drizzle of good olive oil and chopped fresh parsley.
