Spelt Soup | Original and Foolproof Recipe

The Warm Embrace of Tradition: The Spelt Soup That Will Win You Over

There's something magical about a steaming bowl of spelt soup, don't you think? It's the aroma that fills the kitchen, the warmth that envelops you with the first spoonful, the authentic taste that speaks of home and tradition. But how many times have you tried to make it and the result wasn't quite what you dreamed of? Maybe too watery, lacking character, or with spelt that seemed like rubber?

I perfectly understand your frustration. Finding the right recipe, one that guarantees success and the true taste of Tuscany, can seem like a challenge. The fear of wasting precious ingredients or disappointing expectations is real. But trust me, your trusted chef friend: it's not difficult at all, if you know how.

Make yourself comfortable. On this page, you won't just find a list of ingredients, but the definitive guide, full of tricks and tips, to prepare the most delicious and authentic Spelt Soup you've ever tasted. I promise that, by following my advice, the result will be a thick, flavorful soup with a perfect consistency, just like grandma used to make it. Success is guaranteed!

Smart Ingredients for a Foolproof Spelt Soup: The Choice That Makes a Difference

It's not just about putting ingredients together, but about choosing the right ones and understanding their role. Here's what you need for our Tuscan Spelt Soup:

• Pearled Spelt: It's the star! Choose pearled spelt because it doesn't require prolonged soaking and cooks faster, while maintaining its characteristic texture. Hulled spelt, while more nutritious, requires much longer soaking and cooking times and might be too "chewy" for this recipe.
• Mixed Legumes (Borlotti Beans, Chickpeas): They are the rustic soul of the soup. Use dried legumes soaked overnight and then boiled, or, for a quicker but still excellent solution, high-quality canned legumes, well rinsed. They add creaminess and an enveloping flavor.
• Vegetables for Soffritto (Carrot, Celery, Red Onion): The base of every good Italian dish! Cut them into small cubes (brunoise) so that they almost completely dissolve during cooking, releasing all their flavor without leaving coarse pieces.
• Peeled Tomatoes or Tomato Passata: A touch of acidity and sweetness that binds all the flavors. Choose quality tomatoes, perhaps San Marzano, for a more intense and authentic taste.
• Vegetable Broth: The secret to a flavorful soup. Prepare homemade vegetable broth with fresh vegetables (carrots, celery, onion, parsley) or use a high-quality granular broth, but always diluted with hot water. Avoid overly salty bouillon cubes that would mask the flavors.
• Extra Virgin Olive Oil: Our green gold! A good EVO oil, perhaps Tuscan, is essential for the soffritto and for a final drizzle of raw oil that will enhance all the aromas.
• Pancetta Tesa (or Guanciale): Optional, but highly recommended for an extra touch of flavor and a smoky note that pairs divinely with spelt and legumes. If you prefer a vegetarian version, you can omit it.
• Aromatic Herbs (Rosemary, Thyme, Bay Leaf): Fresh, if possible. They give fragrance and complexity to the dish.
• Salt and Black Pepper: To balance and enhance the flavors.

3 Common Mistakes That Ruin Spelt Soup (and How to Avoid Them)

Even the most experienced cooks can fall into these traps. But with my tips, you'll avoid them!

1. Overcooked or Too Hard Spelt: Spelt has its own cooking times. If you cook it too much, it becomes mush; if too little, it remains hard. The secret is to cook it directly in the soup, adding broth gradually, and tasting often. Pearled spelt cooks in about 25-30 minutes.
2. Watery or Bland Soup: This is the dread of many! It often depends on a bland broth or insufficient cooking that doesn't allow the flavors to meld. Always use a good broth and let the soup simmer gently for the necessary time, so that it thickens naturally and the flavors concentrate.
3. Burnt or Non-existent Soffritto: The soffritto is the base of everything! It must be sweet and golden, not burnt. Cook it over low heat, stirring often, until the vegetables are tender and transparent. If you burn it, it will give a bitter taste to the entire soup.

The Extra Touch: The Tip My Grandmother Passed Down to Me

My grandmother, when preparing spelt soup, had a little secret to make it even creamier and more enveloping. After adding the legumes and spelt, she would take a ladleful of soup and roughly blend it with an immersion blender, then return it to the pot. This trick, which not everyone knows, releases the starch from the legumes and spelt, creating a velvety consistency without having to add thickeners. Try it, and you'll feel the difference!

Let's Prepare Tuscan Spelt Soup Together: The Step-by-Step Guide

Now that we have all the secrets, let's get cooking! Follow these steps and success will be guaranteed.

1. Prepare the ingredients: If using dried legumes, soak them the night before. The next day, boil them in unsalted water until tender. Finely chop the carrot, celery, and onion. Dice the pancetta into small cubes.
2. Start the soffritto: In a large, heavy-bottomed pot, pour a generous drizzle of extra virgin olive oil. Add the diced pancetta (if using) and let it brown over medium heat until crispy and it has released its fat. Remove it and set aside.
3. Sauté the vegetables: In the same pot, add the chopped carrot, celery, and onion. Let them sauté gently over low heat for about 8-10 minutes, stirring often, until the vegetables are tender and transparent. Add the rosemary and bay leaf.
4. Add the tomato and legumes: Add the peeled tomatoes (crushing them with a fork) or tomato passata. Let them cook for 5 minutes, then add the boiled legumes (or rinsed if canned). Mix well.
5. It's time for the spelt: Pour the pearled spelt into the pot and let it toast for one minute, stirring. This will help seal the starch and keep the spelt firmer during cooking.
6. Add the broth and cook: Begin adding the hot vegetable broth, one ladleful at a time, just as you would for a risotto. The spelt should always be covered by the liquid. Let it simmer gently, stirring occasionally, for about 25-30 minutes, or until the spelt is tender but still slightly al dente. If necessary, add more broth.
7. Grandma's trick (optional): When the spelt is almost cooked, take a ladleful of soup and roughly blend it with an immersion blender. Return the mixture to the pot and stir. This will make the soup creamier.
8. Finish and serve: Turn off the heat. Season with salt and pepper. If you used pancetta, add it back into the soup. Let the soup rest for 5 minutes before serving: this allows the flavors to settle and the spelt to absorb the last of the broth. Serve with a drizzle of raw EVO oil and, if you like, a sprinkle of Parmigiano Reggiano or Pecorino.

Tips and Frequently Asked Questions about Spelt Soup

• Can I use other types of spelt? Yes, but keep in mind that hulled spelt requires soaking for at least 12 hours and much longer cooking times (even 45-60 minutes). Cracked spelt cooks faster but tends to become mushy. For this recipe, pearled spelt is ideal.
• Can I prepare the soup in advance? Absolutely! In fact, spelt soup is even better the next day, because the flavors have melded well. Store it in the refrigerator in an airtight container for 2-3 days. When reheating, add a little broth or hot water if it has thickened too much.
• Can I freeze spelt soup? Of course! Once completely cooled, you can portion it into airtight containers and freeze it for up to 2-3 months. Thaw in the refrigerator and reheat gently on the stove, adding broth if necessary.
• What other legumes can I add? Lentils, cannellini beans, or chickpeas are excellent alternatives or additions. Feel free to experiment to find your favorite combination!
• How can I make the soup richer? You can add other seasonal vegetables like diced pumpkin, spinach, or black cabbage in the last 15 minutes of cooking. A spoonful of Genovese pesto or chopped fresh parsley at the end of cooking will add a touch of freshness.

Your Masterpiece is Ready: Savor the Authentic Taste of Tradition!

There you have it! Now you don't just have a recipe, but all the secrets to bring to your table a Spelt Soup that tastes of home, tradition, and love. A dish that will warm your heart and make you feel like you're in Tuscany with every spoonful. Don't be afraid to experiment, but start from this solid base and you'll see that applause won't be lacking.

Cooking is an act of creativity and sharing. Have you tried our recipe? We are very curious to see your masterpiece! Leave a comment below, tell us how it went, or share a photo on Instagram by tagging @CercaRicette.it. If you loved this soup, you can't miss our recipe for Homemade Bread for a perfect "scarpetta" (mopping up sauce), or our Fresh Vegetable Minestrone Recipe for another irresistible comfort food.