- Prep time:
15' (plus soaking time)
- Cooking time:
- Wine pairing:
Soak the legumes overnight. Then boil them for about 40 'and blend them into a velvety cream. Boil the spelled (follow the directions on the package).
In a saucepan, gently fry the bacon with aromatic herbs, onion, celery and the chopped carrot. Pour in the cream of legumes, 1 liter of water and the nuts. Simmer slowly for about 10', add the boiled spelled, season with salt and cook for another 10' over low heat. Meanwhile, rub the bowls with the garlic. Serve the thick soup seasoned with pepper and top it with Panizzi bio extra virgin olive oil.
(6 people): 300 g of mixed legumes (chickpeas, lentils, broad beans, beans), 150 g of spelt, 200 g of bacon cut into cubes, 2 cubes for vegetable broth, fresh aromatic herbs (thyme, marjoram, chives), 1 carrot, ½ onion, ½ stick of celery, 2 cloves of garlic, salt, organic Panizzi extra virgin olive oil, black pepper.