Anfosso Ligurian Extra Virgin olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
1 carrot, peeled, cut and diced
2 small waxy potatoes, peeled and diced
1 stick celery, diced
½ long red chilli, chopped
1 tbsp sage, shredded
Handful flat leaf parsley
2 fresh large tomatoes, diced
400g dried borlotti or cannelini beans, soaked overnight
Sea salt and freshly ground black pepper
100g Spelt farro pearl
Heat the olive oil in a saucepan and add onion and garlic and sauté gently for several minutes
until translucent and softened. Add carrot, potato, celery, chilli and pancetta and continue to
cook until vegetables soften. Add the sage, half the parsley and tomato and stir well. Add the
beans and cover with water and cook for about 1 hour until the beans are tender, skimming
While the soup is cooking, blanch Spelt in a pot of boiling water for 4-5 minutes and drain.
Season the soup with salt and pepper. Remove from heat. Blend a small amount of beans and
vegetables until smooth and mix into the soup with the Spelt.
Drizzle with olive oil and serve.