Spelt Soup

Spelt soup is a rustic and nourishing dish, typical of Italian cuisine, especially in Tuscany and Umbria. Here’s how to prepare it:

Ingredients

• 200 g of spelt
• 1 onion
• 1 carrot
• 1 stalk of celery
• 2 cloves of garlic
• 400 g of peeled tomatoes
• 1 liter of vegetable broth
• Extra virgin olive oil
• Salt and pepper to taste
• A sprig of rosemary
• Basil leaves for garnish
• Grated Parmesan cheese (optional)

Preparation

1. Start by soaking the spelt for at least an hour, then drain and rinse it.
2. Finely chop the onion, carrot, celery, and garlic cloves.
3. In a large pot, heat a drizzle of extra virgin olive oil and add the chopped vegetables, sautéing until they become soft.
4. Add the spelt to the pot and let it lightly toast with the vegetables for a few minutes.
5. Pour the peeled tomatoes into the pot and lightly crush them with a fork to break them up.
6. Add the vegetable broth, salt, pepper, and rosemary. Bring to a boil, then reduce heat and let it simmer covered for about 30 minutes, or until the spelt is tender.
7. Check occasionally during cooking, and if necessary, add a bit of water if the soup seems too dry.
8. Once the spelt is cooked, remove the sprig of rosemary and adjust salt and pepper if necessary.
9. Serve the soup hot, garnished with fresh basil leaves and, if desired, a sprinkling of grated Parmesan cheese.

Curiosity

Spelt is an ancient grain, consumed by the Egyptians and Romans. It is high in fiber, protein, and, although it contains gluten, is often better tolerated than traditional wheat by some people sensitive to this protein. Spelt soup is a comforting and complete dish, perfect for cold evenings.