LENTEN

Lenten Soup with Spelt and Beans

Soups | Italian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Lenten soup with spelt and beans

Ingredients

Onion - 1 head
Garlic - 2 cloves
Celery stalk - 2 pieces
Carrot - 1 piece
Canned Baby Beets - 10 oz
Canned Tomatoes (Pelati) - 15 oz
Water - 0 qt
Spelt - 5 oz
Parsley - 0 oz
Olive Oil - 0 fl oz
Vegetable Oil - 0 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

Dice the onion into small cubes and finely chop the garlic.

Step 3

Slice the celery and cut the carrot into half-moons.

Step 4

In a large pot, heat a mixture of olive and vegetable oil. Sauté the onion until translucent, then add the garlic and sauté, stirring, for another 30 seconds until fragrant.

Step 5

Add the celery and carrot and sauté, stirring occasionally, for another 5–7 minutes.

Step 6

Add the canned tomatoes, pour in the water, and bring to a boil.

Step 7

Add the spelt to the boiling broth, reduce the heat, and simmer for about 30 minutes until the grains are tender.

Step 8

Blend half of the beans until smooth, add it along with the whole beans to the soup, and bring to a boil. Season the soup with salt and pepper to taste.