Spelt and mushroom soup with Grana and rosemary

Ingredients

For 1 serving

• Farro65 g
• Button mushrooms150 g
• Dried mushrooms5 g
• Cooked cannellini beans80 g
• Grana Padano15 g
• Onion40 g
• Vegetable broth500 ml
• Extra virgin olive oil8 g
• Rosemaryto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, celery,

In season: September – November

Method

1. Soak the dried mushrooms in a bowl of warm water for 15 minutes. Meanwhile heat the vegetable stock, rinse the farro, peel and chop the onion, wipe the button mushrooms with a damp cloth and slice them; rinse the cannellini beans.
2. Squeeze out the dried mushrooms and chop them; strain their water through a sieve lined with kitchen paper.
3. In a pan heat the oil over a medium-low heat and fry the onion with a sprig of rosemary for 3 minutes, until translucent; add all the mushrooms and cook for 5 minutes over a medium heat, until golden and their water has evaporated.
4. Add the farro, the cannellini, the hot stock and the mushroom water, bring to the boil and simmer for 35 minutes over a low heat, half-covered, stirring now and then, until the farro is tender; add hot water if it gets too dry.
5. Remove the rosemary, season with salt and serve with grated Grana Padano and freshly ground black pepper.