Soupe 'Imperiale di Federico II' (ancient recipe) with spelt, vegetables and beans

Inspired by the medieval cuisine of the Frederick II territories, this spelt and vegetable soup recipe is prepared with simple but highly tasty ingredients.

PREPARATION: in a frying pan or nonstick pot, bring to boil 0.85 liters of water and 2 or more tablespoons of extra virgin olive oil. Put into the pot the packet ingredients, cover and cook, stirring occasionally. Take the lid off the pot, then continue to cook  until the water is almost completely absorbed. 

TIPS: serve with 4 slices of toasted bread and seasoned with salt, pecorino cheese (Italian sheep's milk cheese), pepper and olive oil.

WINE-PAIRING: red wine Cabernet Sauvignon or still, medium-bodied red wine.

INGREDIENTS: spelt 88%, mix of vegetables 4% (courgette, aubergines, celery, onion, carrot, tomato, potatoes, leek, garlic) vegetable broth (salt, soy and corn protein extraction for broth, dehydrated vegetables in varying percentages (potato, carrot, onion, garlic, parsley, celery, tomato), corn seed oil), cavatelli (durum wheat semolina) 2%, beans, corn flour, paprika, extra virgin olive oil, black pepper.  It may contain traces of gluten, almonds, hazelnuts, celery, tuna, mustard, cuttlefish, eggs. No added glutamate, chemical ingredients or animal derivatives.

Store in a cool, dry place away from light sources.

Made with dehydrated ingredients. To be consumed after cooking.