Spelt soup with tomato and potatoes
Main dish
Veggy
Easy
30 min
4 servings
ingredients
400 g CIRIO Passata
Pearl barley (3 punches)
Mixture of carrot, onion, potatoes and celery for fried
Vegetable broth
1 glass of dry white wine
Extra virgin olive oil
Parmesan cheese
Rosmary
Parsley
Salt
Preparation
- In a large saucepan make to brown the mixture of onion, chopped potatoes, celery and carrot in extra virgin olive oil.
- When the vegetables are golden brown add the farro (three punches to the head).
- Stir for about a minute, then pour a glass of dry white wine.
- Season with salt, and when the wine is absorbed, begin to pour into saucepan a little stock.
- Continue add in broth every time you will be absorbed, and also add the tomato sauce, basil and oregano.
- Proceed, always adjusting broth, until the grains of barley are tender (about 20 minutes).
- You can make your soup more or less liquid depending on your taste, adjusting the amount of broth added toward the end of cooking.
- Serve seasoned with a drizzle of extra virgin olive oil and a sprinkling of Parmesan cheese.
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Medium 
30 min 