Tuscan Spelt Soup

1 celery stick

½ onion

2 carrots

3.5 oz. of fresh or frozen peas

1 potato, peeled and cut

5.3 oz. of fresh bean

3 Ecodoses of broth

10 ½ oz. of pearl spelt

1 tbsp of concetrate tomato

Salt and pepper

extra virgin olive oil

- Cut the vegetables after washing them well. Heat the oil in the pot and then pan-fry the vegetables for 2 minutes. Add 3 Ecodoses of broth, add a little bit of salt and pepper, then close the pot and turn on the heat. Bake for 13 minutes from the first whistle. Let the steam escape gradually from the valve, then open the lid and let cool slightly.

- Blend the soup with a hand blender. Add the tomato concentrate and blend again. Add the spelt, stir well and then close the pot. Cook for 20 minutes from the whistle.

- Let the steam escape gradually, open the lid and add salt and pepper. Serve with olive oil and Parmesan cheese (optional).