- 5 dessertspoons of extra virgin olive oil
- 500 g potatoes
- 300 g spelt
- 1 large onion
- 3 carrots
- 3 sticks of celery
- 200 g 1800 Pregiata Dimora tomato puree (San.Ri line)
- thyme, marjoram
- 200 g 1800 Pregiata Dimora spelt ditalini pasta
- 2 l mineral water
- 1 carrot, 1 stalk of celery, 1 onion
Finely chop the onion and, separately, cut the potatoes, carrots and celery into small cubes.
Put the chopped onion in a frying pan with 3 spoonfuls of oil and soften. Before it has completely softened, add the carrot and celery cubes and after about 10 minutes, the potato cubes.
Cook the vegetables slowly over a low heat, from time to time adding a ladleful of the vegetable stock. After 10 more minutes, add the tomato purée as well, season with salt and pepper and pour in a few ladlefuls of stock to keep the sauce simmering over a low heat. Drain the organic spelt, previously soaked in cold water, and pour it into the pan, together with more stock to allow the spelt to cook evenly.
Before the spelt is completely cooked, add 200 grams of Pregiata Dimora 1800 spelt tronchetti from the San.Ri line and leave to cook for the time indicated on the packet. Once cooked, serve the soup, adding a touch of colour and flavour with a pinch of marjoram, one of thyme and a drizzle of raw extra-virgin olive oil.