Grass pea and spelt soup with sage

Ingredients

For 1 serving

• Dried grass peas60 g
• Farro40 g
• Onion40 g
• Carrots40 g
• Celery30 g
• Chopped tomatoes60 g
• Extra virgin olive oil10 g
• Fresh sageto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

Method

1. The day before, soak the dried grass peas in plenty of cold water for 24 hours, changing the water 2–3 times; then drain and rinse them.
2. Peel the onion, peel the carrot, trim the celery and chop everything finely; rinse the farro.
3. In a pan heat the oil over a medium-low heat and sweat the chopped vegetables with a few fresh sage leaves for 5 minutes, until the onion is translucent; add the chopped tomatoes and let them cook for 2–3 minutes.
4. Add the grass peas, cover them with about three fingers of cold water, bring to the boil and simmer for 70 minutes over a low heat, half-covered, stirring now and then and adding hot water if needed, until tender. Salt only towards the end, otherwise the skins stay tough.
5. For the last 30 minutes add the farro and cook it with the grass peas, until tender and the soup is thick.
6. Season with salt and serve with a drizzle of raw olive oil and freshly ground black pepper.