The rustic soup with spelt beans and vegetables is a nutritionally rich and complete first course, perfect to enjoy hot in winter and warm or cold on warmer days.
A tasty dish also appreciated by children, and to make it even more delicious and appealing, just add a nice sprinkle of parmesan cheese, a generous drizzle of olive oil, and plenty of bruschetta or toasted bread cubes.
Now follow me in the recipe and try this delicious recipe, perfect for the arrival of autumn.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for rustic soup with spelt beans and vegetables
- 7 oz Mixed dried beans with spelt
- 1 stalk Celery
- 1 Onion
- 4 Cherry tomatoes
- 10.5 oz Yellow pumpkin
- 6 bunches Broccoli
- 2 Potatoes
- 1 ladle Cooked tomato pulp (cooked)
- to taste Salt
- to taste Extra virgin olive oil
Tools
- 2 Pots
- 1 Stovetop
Preparation for rustic soup with spelt beans and vegetables
To prepare the rustic soup, first cook the mixed legumes with spelt, it’s better if you use a pressure cooker to speed up cooking times.
If you don’t have one, cook them in a large pot with plenty of water for about 1 hour.
Wash and rinse the mixed legumes and spelt well (I already bought this mixed package at the supermarket). Pour the mixture into the pressure cooker, add half an onion, chopped celery, and cherry tomatoes, cover with plenty of water and cook for about 20/25 minutes after the whistle.
Wash and cut the pumpkin and potatoes into cubes, cut the broccoli leaves and florets into small pieces.Take a pot, add some extra virgin olive oil, pour in the other half chopped onion, let it sauté for a few minutes, and then add the vegetables, sauté everything for a few minutes.
Pour the cooked and drained mixed beans with spelt (keeping the liquid aside), stir and sauté with the vegetables, then add a ladle of already cooked tomato pulp, you can also use raw one, mix well, salt and finally add the cooking liquid from the mixed cereals.
If you have none left, add vegetable broth.
Cover the pot and cook slowly for at least 10/15 minutes, adding more vegetable broth if necessary, so that the soup remains with the right amount of liquid for a good creamy dense dish.At the end of cooking, adjust salt if necessary, add a drizzle of extra virgin olive oil, season with a good sprinkle of grated parmesan cheese, a few sprigs of rosemary if you love golden croutons, and… enjoy your meal!
Anna recommends…
The Italian culinary tradition of soups and minestrone is very varied, you can try the one you prefer by adding different vegetables according to the season.
The freshness of the vegetables is important for a good result of the soup.
The must for a perfect soup is to add cubes or golden croutons of bread, or a spoonful of pesto or grated cheese.
Serve this soup without cheese for a vegan version.
