Lenten Soup with Spelt and Beans

Ingredients

• Onion 1 head
• Garlic 2 cloves
• Celery stalk 2 pieces
• Carrot 1 piece
• Canned Baby Beets 10 oz
• Canned Tomatoes (Pelati) 15 oz
• Water 0 qt
• Spelt 5 oz
• Parsley 0 oz
• Olive Oil 0 fl oz
• Vegetable Oil 0 fl oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Dice the onion into small cubes and finely chop the garlic.

Step 3

Slice the celery and cut the carrot into half-moons.

Step 4

In a large pot, heat a mixture of olive and vegetable oil. Sauté the onion until translucent, then add the garlic and sauté, stirring, for another 30 seconds until fragrant.

Step 5

Add the celery and carrot and sauté, stirring occasionally, for another 5–7 minutes.

Step 6

Add the canned tomatoes, pour in the water, and bring to a boil.

Step 7

Add the spelt to the boiling broth, reduce the heat, and simmer for about 30 minutes until the grains are tender.

Step 8

Blend half of the beans until smooth, add it along with the whole beans to the soup, and bring to a boil. Season the soup with salt and pepper to taste.

Step 9

At the very end, add finely chopped parsley to the soup, remove it from the heat, and let it sit for 10–15 minutes.

Step 10

Ladle the soup into bowls and serve hot.