1 white onion
3 cloves of garlic
1 slice of bacon
2 mature tomatoes
Put the spelt to soak in water on the evening before it is needed.
Gently fry the finely chopped onion, garlic and bacon in olive oil and,
when cooked, add the bean purè and the tomatoes chopped
into small cubes.
Add a few ladles of meat stock and bring to the boil, then add the spelt.
Cook gently for about 30 minutes and serve up the soup, garnishing with
a sprinking of olive oil and freshly milled pepper.