Bean soup with spelt

Recommended wine pairing: Campo ai Sassi Rosso di Montalcino

Serves 4

8.8 ounces dry cannellini beans
2.5 ounces spelt wheat grain
5 fl oz. olive oil
3 rosemary twigs
6 garlic clovers
1 Tbsp. tomato paste
salt and pepper

Let the beans soak in water for 12 hours, then heat in abundant salted water. Strain the beans setting aside the cooking water and mince 2/3 of them with a masher.

Fry the garlic and the rosemary lightly on the side, when the garlic starts to brown filter the oil and add it to the strained beans. Add the beans’ cooking water and the tomato paste and bring to boiling point, then put in the previously well washed spelt and cook for 30 minutes, stirring often.

Add the rest of the beans and adjust with salt and pepper. Serve warm with a dash of olive oil.