Spelt and legume soup

04459 SPELT and LEGUME SOUP INGREDIENTS for 4 PEOPLE 100 g spelt, 50 g of beans from the eye, 50 g of dried split peas, lentils, 60 g 50 g soy bean, 1 stick of celery, 1 carrot, 1 onion, 4 ripe tomatoes, garlic 20 g dolio, olive oil, salt and pepper.

PROCESS Soak dried pulses separately for a night, while the peas just for 1 or 2 hours.

Lentils do not require soaking.

Rinse the farro, leave it in water for 1/2 hour.

Fry the garlic with oil down to, then delete it and thrown into the pot the carrot, celery and chopped onion.

Left to dry for a few minutes, add the tomato pulp, add the beans and soy, bathed with 1, 5 liter of vegetable stock.

Add salt and simmer for 1 hour.

Add drained peas, lentils and spelt downed.

Cook for 40 minutes.

and add salt.

Serve with pepper and grated cheese to taste.