Bean and spelt soup

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!

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.