Ingredients:

250g Pearled spelt
300g dried borlotti beads
100g dried chickpeas
A pinch of bicarbonate of soda
6 tbsps extra virgin olive oil, plus extra to drizzle
2 garlic cloves, finely chopped
2 tbsps chopped fresh rosemary
1 tbsp tomato puree diluted with 100ml warm water
Sea salt and freshly ground black pepper

Soak the beans and chickpeas overnight in cold water. Drain, then cook with a pinch of bicarbonate of soda in a large pan of boiling water for 45 minutes to 1 hour until tender. Drain, reserving 2 litres of the cooking water. Mash the beans a little to start them disintegrating, then set aside.

Heat the oil in a medium saucepan and add the garlic and rosemary. Cook for 1 minute until the garlic turns light golden and the rosemary releases its fragrance. Add the diluted tomato puree, then pour in the reserved cooking water. Bring to the boil, then stir in the pearled spelt. Season with salt and pepper and simmer gently for 1 hour or until the pearled spelt is al dente. Stir in the lightly mashed bean mixture. Taste and adjust the seasoning, bring generous with the pepper. Reheat, adding extra water if the soup looks too thick. Serve with olive oil to drizzle on top.