Description
Those of you who have been to Lucca (Lucca) in Tuscany, probably tried this delicious and hearty soup. Polowy soup (Zuppa di farro) is a typical dish of this friendly and cozy town. Available products, ease of preparation and delicious result! There are many variations of this dish. Some add bacon, some potatoes.. Offer you a fast recipe.
Ingredients
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Carrots
2 piece
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Spelt
200 g
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Onion
0.5 piece
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The Apium graveolens Dulce
1 piece
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Beans
500 g
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Tomatoes in own juice
1 can
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Garlic
1 tooth
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Rosemary
1 sprig
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Olive oil
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Salt
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Black pepper
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Water
Cooking
Soak the beans overnight. To prepare the products.
In a large quantity of water boil the beans with purified and arbitrarily chopped carrots, onions, celery, tomatoes and garlic.
Once the beans and vegetables are ready, pull them out with a slotted spoon from the broth and blend. You can use the blender, I, to maintain the tradition of cooking, I ground vegetables and beans with such a "unit" - passaverdura, which is often used by Italian Housewives.
In the pureed vegetables add the necessary for cooking spelt the broth, spelt and a sprig of rosemary. Cook, stirring, over medium heat, until cooked spelt (15-20 minutes if you like a thick soup, you can cook a little longer). If necessary, add broth. Add salt to taste.
Serve the soup hot, watering the top with olive oil and pepper.
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