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Spelt Soup of Garfagnana, an ancient and healthy food
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
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.