Mesciua: La Spezia bean, chickpea and farro soup

Ingredients

For 1 serving

• Cooked cannellini beans100 g
• Cooked chickpeas100 g
• Farro40 g
• Vegetable broth500 g
• Rosemary1 g
• Extra virgin olive oil2 teaspoons
• Black pepperto taste
• Saltto taste

Contains: gluten, celery,

Method

1. Rinse the spelt in a sieve under cold water. Bring the vegetable stock to the boil in a pot.
2. Add the spelt and cook over medium-low heat, half covered, for 25 minutes, stirring now and then, until tender but still slightly firm.
3. Meanwhile rinse and drain the cannellini beans and chickpeas.
4. Add the pulses and the rosemary sprig to the spelt and cook for another 10 minutes over low heat, until the soup is thick; if it gets too dry add a little hot water.
5. Remove the rosemary and adjust the salt. Serve with the oil drizzled on raw and plenty of freshly ground black pepper: that is how mesciua is dressed.