(Pre cooked spelt is available at the supermarket but if you like to cook spelt from scratch like I did soak the spelt overnight the day before making this delicious soup).

Cook onion, carrot, celery, garlic and herbs in a non-stick pan, with a drizzle of oil.

Cook for a few minutes then add tomato sauce, stock and spelt.

Cook for ~30mins on medium-low heat with lid on, slightly ajar. Spelt is cooked when the grains are tender but still have a slight chewiness, similar to al dente pasta.

While this is cooking, add half of the beans to blender and submerge with water, then blend.

Add the blended beans and beans into the saucepan and cook until it is piping hot.

At this point you can adjust water to your preferences by adding boiling water, if you wish.

Serve with a drizzle of oil.