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!


250 minutes Total time
90 minutes Active time
Serves 4 persons
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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.

When you use beans you should take the following advice. If you buy fresh produce: choose those still in the pod, which should be firm, no stains, wrinkles or yellowing, and must be whole. For the purchase of frozen products: shake the container to check that the beans inside move freely and do not give the impression of being crowded together, which could suggest refreezing.
Beans are healthy weapon against high cholesterol and triglycerides, play a part in purifying and detoxifying the body and, combined with cereals as in this recipe, make excellent and balanced dishes enabling you to reduce your meat consumption.

Step by step

**Click on the photos to access full step by step!