Tuscan Bean And Spelt Soup

  • Origin : Italy
  • Recipe Type :
  • Preparation Time : 10m
  • Cooking Time : 02h 20m
  • Diet Type : A BloodType
  • Properties : No pork, No chicken

Ingredients

  • 1 Cup Spelt
  • 2 Tbsp Olive Oil
  • 4 oz Pancetta
  • 1 Medium Onion
  • 1 Salt
  • 1 Pepper
  • 2 Medium Carrot
  • 1 Celery
  • 4 Leaf Sage
  • 0.5 Tsp Marjoram
  • 2 Cannellini Bean
  • 1 Large Tomato
  • 1 Cloves Garlic


Directions

Place spelt in colander and rinse well. In large saucepan, combine spelt with 4 cups water. Bring to a simmer. Add salt and simmer for about 1 hour or until grain begins to pop open. Heat oil and add pancetta. Cook for 5 minutes. Add onion, carrot, celery, sage and marjoram. Cook until tender about 10 minutes. Stir in beans, tomatoes and garlic. Add 4 cups water and bring to a simmer. Cook for 30 minutes. Strain the soup, reserve liquid. Puree the beans and vegetables in a food processor. Return liquid and puree to the pot. Add cooked spelt, 2 cups water, salt and pepper. Bring to a simmer and cook frequently for 30 minutes. Season with salt and pepper and serve.

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