The Soup of Spelt


The dish that we present today is a classic Tuscany, the Soup of Spelt, a soup made of spelt, Borlotti Beans and Cannellini beans with fried celery, carrot and onion and the addition of carrots and potato cubes.

The Soup of Spelt is a tasty dish, nutritious and healthy.[/vc_column_text][vc_custom_heading text=”Products used in this recipe” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”]


The Soup of Spelt

Soup of spelt, beans, potatoes and carrots.
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 13 hours 45 minutes
Course - soup, first dish
Cuisine tuscany
Servings 4 people


  • 500 gr. mix of legumes and cereal for Soup of Spelt
  • 4 spoons oliv oil extra virgin
  • 1 n. potato big
  • 3 n. carrots
  • 1 rib celery
  • 1 piece lard rind
  • 2 l. vegetable broth


  • Soak the mixed grains and legumes for 12 hours.
  • Finely chop the onion, carrot and celery and put it in a pot with 4 spoons of olive oil.
  • Cut a potato and two carrots into chunks.
  • Add at the fried the mixed of cereals/ legumes after having drained, 2 liters of broth and at flame high to wait it takes to boil.
  • Just take a boil add the potatoes and carrots and rind of bacon, then just takes the boil put the low heat.
  • After an hour of cooking to taste and see the level of cooking and when it is cooked add salt and pepper; remove the rind of fat (and give it to the dog if you have it).
  • Serve hot with a drizzle of good extra virgin olive oil and a sprinkling of pepper.
Tried this recipe?Let us know how it was!

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