Zuppa di farro e borlotti

Spelt and Borlotti Soup

Low About 8 hours 4 serves
60 minutes

60' in the pot


Spelt and Borlotti Soup


  • 200 g Monte Castello Borlotti Beans;
  • 250 g Monte Castello Pearl Spelt;
  • 1 carrot;
  • 1 stalk of celery;
  • 1 red onion;
  • 2 cloves of garlic;
  • Extra virgin olive oil;
  • Sage;
  • 1 liter of water;
  • Salt to taste


    Finely chop carrot, celery and onion and brown together with the garlic cloves in a little oil. Drain the Monte Castello Borlotti Beans soaked for 8 hours and add them together with sage and salt to taste. Then add 1 liter of water and bring to a boil, close the pressure cooker, and at the whistle turn the heat down to low for about 20 minutes. Open the pot after letting out the steam, check the degree of cooking and then set aside a third of the Borlotti beans and blend the rest leaving the water that will serve as broth for cooking the spelled. Wash the Monte Castello Pearl Spelt, dry it and toast it for 3 minutes with garlic and oil, then add 3 ladles of the cooking water left aside and continue to cook adding a ladle of broth at a time until desired, for at least 20 minutes. Add the Borlotti puree and mix with a little broth if too thick. Put the whole beans kept aside, drizzle with raw oil and serve.

    Small reminder

    Always remember to wash the products and make a visual check before cooking them! Our selection and cleaning systems are equipped with all the machinery and technologies necessary to ensure a product free of impurities, but with a pinch of extra attention and a quick inspection of the contents you will have ensured an even more engaging and exciting culinary experience!

    Enjoy your meal!

      Back to blog