When the cold begins to bite what can be nicer than enjoying a hot soup with traditional flavours, like this one with spelt and beans, a classic from Tuscany. It is genuinely a complete main course, made with only a few simple ingredients. You'll have to have a little patience if you want to use fresh vegetables, since both the spelt and the beans need some time to soak – alternatively you can use frozen vegetables! Add a few peeled tomatoes to the fried base of the soup, or maybe some diced pancetta to make it even more delicious. Serve hot, finishing it with a drizzle of olive oil and a sprig of rosemary. Now, have a go at this delicious first course: just follow our step-by-step guide with the help of the detailed photos and making this dish will be a breeze!
Box for Pumi and lucky charm
Handmade Chocolate and Almonds Sweet Taralli
Handmade Potatoes and Rosemary Taralli
Cock pottery soup plate 18 cm
Dairy Mix: burrata, mozzarella, primo sale, yogurt, stracciatella, treccione and mini balls of mozzarella cheese)
Pottery Soup Bowl 19cm
Ready made tomato sauce with tuna and capers
Confit Tomatoes with olives and capers
Soak the spelt and beans in cold water for 4 hours. Fry some chopped garlic, rosemary and sage in oil, and add the drained spelt and beans. Stir for a minute and cover with vegetable stock. Bring to a boil, then turn down the heat and continue cooking for about an hour and a half. Season with salt after cooking.
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Prepare the fried base with chopped garlic, sage and rosemary
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Add the well-drained spelt and beans
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Add the vegetable stock so as to just cover the spelt and beans
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Cook for 90 minutes from the point it starts to boil
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Serve
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