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Spelt Soup of Garfagnana, an ancient and healthy food

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Fall Recipes, Main Dish, Seasonal Recipes, Soups, Spring Recipes, Winter Recipes
Cuisine: Serchio Valley and Garfagnana, Tuscan recipes
Servings: 6 people
Author: Edoardo Pucciarelli

Ingredients

  • 0.66 lb spelt from Garfagnana
  • 2.2 lb potatoes
  • 1.1 lb beans
  • 3 leaves swiss chard
  • 1 slice Lardo di Colonnata or bacon
  • 1 onion
  • 1 carrot
  • 1 celery
  • 1 twig rosemary

Instructions

  • Fry a slice of lardo di Colonnata or bacon with small chopped onion, carrot and celery pieces, and rosemary.
  • Add the chopped potatoes, the swiss chard leaves, and beans (previously soaked), and brown together.
  • Add some water to cover all the ingredients, as for common vegetable soup.
  • Add the spelt from Garfagnana, and make it cooking for 30 minutes, paying attention to stir all the time.
  • Serve in a soup plate, drizzling with some extra virgin oil.