Vegetable Spelt Soup

Ingredients

• 200 g Spelt
• 1 l vegetable broth
• 80 g small carrots (1 small carrot)
• 140 g onions (3 onions)
• 1 stalk Celery
• 600 g tomatoes
• 4 slices Italian white bread
• Salt
• Pepper
• 40 g Parmesan cheese

Instructions

1. 1.

   Wash the spelt in cold water and drain. Then place it in a pot, cover with broth, and soak for at least 6 hours.

2. 2.

   After soaking, bring the spelt to a boil in the broth and simmer for about 10 minutes. Reduce heat and continue cooking.

3. 3.

   Meanwhile, peel and slice the carrot. Peel and finely chop the onions. Wash and finely chop the celery. Wash the tomatoes, halve them, remove seeds, and cut the flesh into strips.

4. 4.

   Add the vegetables to the spelt in the pot, stir, and simmer on low heat for another 40 minutes; add more broth if needed. Toast the bread at the same time.

5. 5.

   Stir the soup once more and season generously with salt and pepper. Serve the soup in bowls, sprinkle parmesan on top, and serve with the toasted bread.