Spelt and Borlotti Bean Soup

A recipe that embraces Italian tradition with the distinctive touch of our Tradizione Extra Virgin Olive Oil from Oleificio Fratelli Vieste.

From slow-cooked borlotti beans to an explosion of aromatic flavors, this soup is an ode to authentic Italian cuisine. Our Tradizione Oil, with its delicate profile, enriches every bite, bringing with it centuries of experience and passion.

Join us on this culinary journey through Italian roots, exploring Spelt and Bean Soup with the refined essence of our oil. Enjoy the journey and bon appétit!

INGREDIENTS (for 4 people)

• 250 g dried borlotti beans
• 2 red onions
• 5 cloves of garlic
• 1 piece of prosciutto rind
• 3 cloves
• 1 sprig of sage
• 1 carrot
• 1 stalk of celery
• 80 g lard (1 slice 1 cm thick)
• 1 bunch of rosemary
• 200 g tomato pulp
• 30 g tomato paste
• 150 g pearled spelt
• salt
• Oleificio Fratelli Vieste Tradizione extra virgin olive oil
• pepper

PREPARATION

1. Soak the dried beans in plenty of water for about 12 hours.
2. After this time, drain them, bring fresh water to a boil and cook the beans for about an hour together with a whole peeled onion, 3 cloves of garlic, the prosciutto rind, cloves and sage. At the end of cooking, season with salt, drain the beans, keeping the water aside, and remove the onion, garlic, sage, rind and cloves.
3. Clean and finely chop the carrot, celery, the other onion and the remaining two cloves of garlic. In a pan, sauté the diced lard with a drizzle of oil; add the chopped aromatic vegetables and rosemary needles and cook over low heat until the vegetables are soft. Add the tomato pulp and tomato paste diluted in 1 glass of water and continue cooking for about 10 minutes; then add half of the beans, mix and blend until a cream is obtained.
4. Bring the bean water back to a boil and cook the spelt for about 25 minutes from boiling. When the spelt is well cooked, mix it with the pureed beans, adding the whole beans set aside and a few spoonfuls of the spelt cooking water to adjust the consistency; bring to a boil again, season with salt and pepper and let the flavors combine for a few minutes over low heat.
5. Let the soup rest for a few minutes, then serve with a final grinding of pepper and a drizzle of raw oil.