Ingredients
Pearl Spelt | 200 g |
Dried Cannellini and Borlotti Beans | 150 g |
Dried Chickpeas | 100 g |
Dried Lentils | 50 g |
SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OIL | |
EXTRA VIRGIN OLIVE OIL WITH CHILLI PEPPER FLAVOUR | |
Bacon | 60 g |
Carrots | 100 g |
Potatoes | 100 g |
Vegetable Stock | 500 ml |
Shallot | 1 |
Rosemary | 1 sprig |
Bay | 2 leaves |
Salt | to taste |
Instructions
Put the beans, chick peas and lentils to soak in a bowl with plenty of water for at least 12 hours. Drain all the pulses and put them in a saucepan. Cover them with cold water. Add salt.
Add the bay leaves and cook for about 90-120 minutes, until done. Once cooked, drain and set aside. Remove the bay leaves.
Peel and dice the potatoes. Peel and dice the carrots. Chop the shallot and fry gently in a pan with a few spoons of 100% Italian Sustainable EVO oil. Add the diced potatoes and carrots and bacon and the rosemary leaves. Allow to cook for another few minutes then add the spelt and pulses.
Add ½ litre of vegetable stock and cook over a low heat for 40 minutes, adding more stock from time to time so that the soup does not dry out. When cooked, add salt and pepper.
Transfer to bowls and complete with a swirl of Zucchi chilli-flavoured EVO oil.
Add the bay leaves and cook for about 90-120 minutes, until done. Once cooked, drain and set aside. Remove the bay leaves.
Peel and dice the potatoes. Peel and dice the carrots. Chop the shallot and fry gently in a pan with a few spoons of 100% Italian Sustainable EVO oil. Add the diced potatoes and carrots and bacon and the rosemary leaves. Allow to cook for another few minutes then add the spelt and pulses.
Add ½ litre of vegetable stock and cook over a low heat for 40 minutes, adding more stock from time to time so that the soup does not dry out. When cooked, add salt and pepper.
Transfer to bowls and complete with a swirl of Zucchi chilli-flavoured EVO oil.
