Mixed legumes 400 g
Farro 150 g
Barley 150 g
Carrots 150 g
Celery 120 g
1 onion
Potatoes 360 g
Extra virgin olive oil 40 g
Peeled tomatoes 250 g
Herbs to taste
Salt and pepper to taste
First, boil the legumes for about an hour. While they are cooking, clean the vegetables and cut them into chunks. Tie the herbs with a string and rinse the cereals under a jet of cold water. Drain the legumes and fry the oil, celery, carrots and onion in a bowl. Then add the barley and spelled and toast them. Finally, add all the legumes, potatoes and peeled tomatoes, cover with about 2 liters of water, dip the aromas and season with salt and pepper.
Cover with a lid and cook for about 40 minutes over low heat, stirring occasionally. Serve your soup hot and finish it with a drizzle of raw oil.
