Ingredients:
3 tablespoons olive oil
1 small onion - finely chopped
2 stalks of celery - finely chopped
2 large carrots - finely chopped
3 cloves garlic - minced
1 1/2 cups of spelt - soaked in water for 12 hours and drained
1 can (14 oz) chopped tomatoes
4 cups beef (or vegetable) broth
salt and pepper
1/4 cup fresh parsley - chopped
1 can (14 oz) red kidney beans
extra virgin olive oil to serve
Place a large saucepan over high heat and add olive oil. When oil is hot add onion, celery, carrots, and garlic. Cook for 5 minutes or until soft and beginning to color. Add spelt, tomatoes, broth, salt, and pepper. Bring to a boil then reduce heat to low and let soup simmer for 2 hours.
Add kidney beans, and parsley. Cook 1/2 hour more.
To serve, ladle into soup bowls and drizzle a high quality olive oil on top.