Spelt soup recipe

Ingredients

• 5 ounces spelt
• 6 ounces dried red beans
• Chopped aromatic vegetables (onion, carrot, celery)
• 1 tablespoon tomato paste
• Olive oil
• Salt and freshly ground pepper

1. Soak the beans for at least 12 hours in 6 cups of cold salted water. Transfer to a pot, and cook until the beans are tender.
2. Put half the beans in a food processor, and puree. Stir the bean purée back into the pot.
3. In a skillet, warm 5 tablespoons of olive oil. Add the aromatic vegetables and sauté for a couple of minutes. Dissolve the tomato paste in a bit of water, add to the skillet, and cook for another 10 minutes. At this point, add the broth with the beans.
4. Season with salt and pepper, add the spelt and some boiling water if necessary and cook for about 1 hour.
5. Set aside to rest for about an hour before serving. Serve hot or at room temperature, drizzled with olive oil and a grinding of pepper.