Spelt + Cannellini Bean Soup (Zuppa di farro)
This is an EXCLUSIVE recipe from Amber Guinness's cookbook 'Winter in Tuscany'. Amber is an English cook and food writer who lives in Florence, Italy."This soup is a smooth blended bean and vegetable soup with little pieces of spelt floating in it, topped with olive oil and grated parmesan. It shouldn’t be too tomatoey, but should be closer to the colour of a carrot once blended. I often make a batch of the soup base and freeze it" - Amber
Source: Bold Bean Co
Ingredients
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- rosemary sprigs
- Handful of sage
- tablespoons olive oil
- jar Queen Cannellini or Organic White Beans - with their bean stock
- Olive oil
- large white onion, very finely chopped
- carrots, finely chopped
- celery sticks, finely chopped
- tablespoon tomato concentrate
- stock of choice
- spelt
- Grated parmesan