Spelt and Beans soup
Spelt and Beans soup (with Cannellini and Borlotti beans) - 200g, 2 servings
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Spelt perfectly blended with almost all the vegetables and legumes. Italian soups are always reach of cereals and vegetables, in this recipe we used just spelt and Borlotti and Cannellini beans to get an equilibrate and healthy meal.
Preparation: bring 3 and 1/2 cups of water or stock and 2 tbsp of Extra Virgin Olive Oil to a boil in a large non-stick skillet or pan. Add the contents of the package, cover and cook until most of the water has absorbed.
Useful tips: add 80g diced smoked bacon or a minced sausage during cooking.
Wine: Cabernet Sauvignon or medium bodied red wine.
Ingredients: spelt, vegetables (tomato, spelt, bellpepper), beans, sweet paprika, aromatic herbs, salt.