- 300g spelt
- 150g chickling
- 100g cannellini beans
- 100g dried broad beans
- 300g di zucca gialla
- 300g yellow pumpkin
- 2 tomatoes
- 1 red onion
- celery, parsley
- salt, pepper
Soak legumes overnight. Rinse all legumes and boil in a large saucepan for about 20 minutes. Add tomatoes, celery, onion and some parsley. When done, add salt and purée mixture until very smooth.
Boil pumpkin and spelt in salted water for about 30 minutes. Add legumes purée, pour oil and serve.