Tuscan Recipes - Creamy Bean Soup with Spelt

• 7 ounces (200 grams) borlotti beans (dried)
• 3.5 ounces (100 grams) spelt
• 1 stalk rosemary
• 1 tablespoon tomato paste
• 1.2 cup (300 milliliters) olive oil
• 1 onion
• 1 stalk sage
• 1 garlic clove

Instructions

Soak the beans in a large pan for 12 hours. Change the water and bring to boil, ensuring that there is always plenty of water covering the beans. Take the skins off regularly. Boil for ½ hour, then add all the ingredients except the spelt. Boil for another 1 ½ hour. Pass through a blender to smooth the soup (add some water if necessary). Then filter through a conical sieve, and add salt and pepper to taste. Finally, add the spelt and boil for another 15-20 minutes.

Serve piping hot and decorate with olive oil “stripes” and some freshly ground white pepper.