Contadina soup from Colfiorito

Description

Peasant Soup of Colfiorito. This soup is prepared with borlotti and cannellini beans and pearl spelt. The producing farm pays attention to the traditions of the territory, reproposing ancient flavors, in fact legumes are cultivated on the plateau of Colfiorito at an altitude altitude of about 800m in the heart of the Umbro Marchigiano Apennines and and they fully embody the taste of the earth. The soup needs a soaking time of 12 hours and of 1 hour of cooking time. The best way to taste it is to cook it in an earthenware pot, with a base of soffritto (celery, carrots and onion), in vegetable broth and at the end of cooking parsley, pepper and a drizzle of extra virgin olive oil.