Time 150 🕑 – Difficulty ⭐⭐

Ingredients for 6 people

• 100 g spelt (soaked for about 30 min.)

• 100 g Borlotti beans (dry weight)

• 1 red onion

• Rosemary

• Garlic

• Sage

• Extra virgin olive oil to taste

• Tuscan bread croutons

• 1.5 L vegetable broth

For the broth

• 2 L water

• 200 g carrots

• 200 g yellow potatoes

• 50 g celery

• 1 fresh white onion

Boil everything together for about 1 hour.
Once cooked, pass it through a vegetable mill.
Finely chop the onion, garlic, rosemary, sage and lard.
Saute it all together, then add the beans which have soaked for about 8 hours, cover with the vegetable broth and cook for about an hour and a half.
Once cooked, pass half of the soup through the vegetable mill.
Put it back on the stove and add the spelt, then cook for 40 minutes.
Serve in bowls with Tuscan bread croutons and a drizzle of Apuan oil.