Spelled and bean soup from Garfagnana


How to make spelled and bean soup, a recipe from Garfagnana that explains which ingredients to use, with the required preparation and cooking time.

Ingredients for 4 people

- 300 gr of dried borlotti beans put in water and soaked for one night, or 600/700 gr of fresh beans

- 250 gr of Garfagnana spelled

- 1 celery rib

- 1 onion

- 1 carrot

- 1 well washed and scraped pork leg

- 50 g of bacon or lard

- half a glass of olive oil

- 1 dice

How to cook Garfagnana spelled and bean soup

Chop the onion, carrot and celery and put them in a pan together with all the other ingredients and precisely the beans, the spelled, the pork leg cut in two lengthwise, the bacon or the chopped lard, half a glass of oil and a dice.

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Simmer with the lid on the pan for at least two hours.

Add a few tablespoons of water if it becomes too thick.


The beans are boiled in water together with the pork leg, then they are passed to the passatutto.

Chopped celery, carrot and onion should be fried in bacon or lard and then combined with spelled and bean purée.

Cook everything for about an hour, and add a few tablespoons of water if it becomes too thick.

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Tags: First classics