Spelt soup with black cabbage and cannellini beans

Ingredients for 6 servings:

• 100 g beans (cannellini beans)
• 200 g spelt
• 1 onion(s), diced
• 1 large potato(s), diced
• 1 carrot(s), diced
• 1 celery, diced
• 500 g black cabbage, cleaned and cut into strips
• 1 ½ liters vegetable broth
• 2 bay leaves
• salt and pepper
• 4 tbsp olive oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 14 hours

Zuppa di farro e cavolo nero – a recipe from Tuscany

Soak the cannellini beans in water overnight. The next day, cook the beans with two bay leaves for about an hour, until tender but still firm to the bite. Soak the spelt in water for two hours, then cook in lightly salted water until soft. This should take about 40 minutes. In the meantime, fry the diced potatoes, onions, carrots, and celery along with the strips of black cabbage in olive oil and sauté for a few minutes until soft. Add the spelt and beans and sauté for a few more minutes. Pour in the vegetable stock and simmer the soup on low heat for 30 minutes. Season with salt and pepper before serving. If you still want to add meat, you can add some toasted smoked bacon cubes, for example.