Servings:
4
Prep time:
20
Cooking time:
60
INGREDIENTS
- - 250 g of beans
- - 200 g of barley
- - 1 leek
- - 2 carrots
- - 1 onion
- - 2 stalks of celery
- - 2 cloves of garlic
- - 1 bunch of parsley
- - 1 sprig of rosemary
- - 1 tablespoon tomato paste
- - 3 tablespoons extra virgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Soak the beans and the spelt seperately overnight. Rinse them either well.
- Place the spelt in a pot, cover with water and bring to a boil. Reduce heat and simmer for 50 minutes.
- Wash the leek, scrape and wash the carrots, wash the celery sticks. Put these vegetables, whole, in a pressure cooker with the beans. Cover with water, and then start the pressure cooker. Let it cook for 20 minutes from the whistle.
- Chop the garlic and onion with the herbs. Blend all the cooked vegetables and almost all the beans (some of them leave whole).
- Heat the oil in a pan and add the chopped along with the mashed beans and vegetables. Add the tomato paste with the cooking water, diluted in warm water up to about 1.5 liter. Add also the spelt and the whole beans.
- Simmer the soup in an uncovered pot for 10 minutes. Adjust with salt and pepper. Serve hot, accompanied other bit of olive oil.
