Lucca-style spelt and bean soup

Ingredients

For 1 serving

• Farro60 g
• Cooked borlotti beans150 g
• Onion40 g
• Carrots40 g
• Celery30 g
• Chopped tomatoes50 g
• Vegetable broth450 g
• Extra virgin olive oil10 g
• Fresh sageto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

Method

1. Rinse the farro in a sieve. Peel the onion, peel the carrot, trim the celery and chop everything finely; rinse and drain the borlotti beans.
2. 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, stirring, until the onion is translucent.
3. Add the chopped tomatoes, the beans and the vegetable stock, bring to the boil and cook for 10 minutes over a medium heat; remove the sage and blend everything with a stick blender into a cream.
4. Add the farro, bring back to the boil and cook for 35 minutes over a low heat, stirring often so it doesn't stick to the bottom, until the farro is tender; if it gets too thick add hot water.
5. Season with salt and serve with a drizzle of raw olive oil, freshly ground black pepper and a few small sage leaves.