Vegetable soup with spelt

For those who enjoy healthy and tasty cooking, minestrone is absolutely the right dish for any time of the year. During winter you can serve it accompanied with croutons, while during the summer you can eat it cold. Depending on the time of year it is prepared in several ways, using seasonal vegetables, so it is almost impossible to give a definitive recipe even if there are certain vegetables that are typically used. Aesthetically, minestrone looks like a soup and sometimes it is completed with the addition of rice or pasta. The preparation, although it may seem simple, is quite laborious, since you have to clean and chop all the vegetables; in the end, though, you'll have a really tasty dish so the time is well spent. A recipe to try right now!

Ingredients

  • tomatoes 140 grams
  • courgettes 120 grams
  • savoy cabbage 50 grams
  • barley 50 grams
  • carrots 120 grams
  • onions 50 grams
  • spelt 50 grams
  • lentils 50 grams
  • pancetta 50 grams
  • water 1500 millilitres
  • salt
  • oil
Information
120 minutes Total time
120 minutes Active time
Serves 4 persons
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Preparation

Cut all the vegetables into medium sized chunks. Heat the lard with a little olive oil. Then add the vegetables and fry for a few minutes. Add the hot water, the grains and lentils, and a pinch of salt. Cook for an hour and a half, stirring every 10 minutes. Add water after 45 minutes and continue cooking. Once ready, serve with a drizzle of olive oil.

Tips
To make this dish more palatable for children you can prepare the minestrone by pureeing the vegetables in a blender and adding some short pasta. To give a touch more taste you could try the Ligurian variant: in this region of northern Italy it is customary to add a tablespoon of pesto. It’s delicious!
Trivia
You can find many different varieties of cabbage, such as the Purple Verona, the Vetus, the San Martino d'Asti and the Monarch. Moreover, there are other hybrid varieties: Eco, Icequeen Prince, Hamasa, Wirosa and Perfection Drum.

Step by step

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