Time: 45 minutes
Spelt Soup with Tomato and Vegetables
- 500g Martelli Spelt
- 1 medium carrot
- 1 medium onion
- 3 celery stalks
- 1 cup of white wine
- 3 cups vegetable broth
-1 cup of Cirio passata Verace
- Olitalia extra virgin olive oil
-1 teaspoon of fresh rosemary
In a large saucepan, sweat the mixture of onion, celery and carrot in extra virgin olive oil.
When the vegetables have softened, add the Martelli spelt.
Stir for about a minute, then add white wine.
Season with salt, and when the wine is absorbed, begin to add the vegetable broth to the saucepan.
Continue adding broth every time some has absorbed. Once 3 cups of broth are added, add the tomato passata and rosemary.
Proceed, always adjusting broth and tomato mixture, until the grains of spelt are tender (about 35 minutes).
Garnish and season with chopped basil and Parmesan cheese.