INGREDIENTS:

  • 100 g of fresh borlotti beans
  • 100 g of chickpeas
  • 250 g of spelt
  • Medium fruity Extra Virgin Olive Oil to taste
  • 1 clove of garlic
  • 1 shallot
  • 2 laurel leafs
  • 1 carrot
  • 1 celery
  • 1 small glasso f white wine
  • 1 parsley leaf
  • Salt and pepper to taste

PREPARATION:

  1. Peel the carrot and cut it into small pieces, chop the shrimp and cut the celery too. Then put them in a pan with garlic, minced shrimp and EVO oil and brown for about 5 minutes.
  2. Add beans and chickpeas and toast for 5 minutes and then add laurel leafs and salt. Cover with 1 ½ litre of cold water, close with a lid and boil for about 2 hours on low heat. Once the legumes are cooked, put aside the soup.
  3. Now put in a casserole EVO oil and spelt and let it cook for 3 minutes. Simmer with whote wine. Add 3 ladlefuls of the bean soup and cook by adding some of it a little at a time for about 15 minutes. At the end, add spelt and mix.
  4. Garnish with parsley, add EVO oil and serve.