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recipe zuppa Toscana my grandmother's style (serves six)

• 1 cup / 60 g / 2 oz  green peas

• 1 cup / 60 g / 2 oz  millet

• 1 cup / 60 g / 2 oz  borlotti beans

• 2 cups / 120 g / 4 oz  chick peas

• 2 cups / 120 g / 4 oz  lentils

• 2 cups / 120 g / 4 oz  spelt

• 5 sage leaves

• 1 white onion, sliced

• 2 garlic cloves, chopped

• 2 bay leafs

• 2 celery stalks, chopped

• 2 carrots, chopped

• 10 plum tomatoes chopped

• 1 cup extra virgin olive oil

• water

• salt and pepper

Soak the pulses (green peas, millet, borlotti, chick peas, lentils and spelt) in water overnight, changing the water 2 or 3 times if possible.

Rinse and drain. Place them in a pot, cover with water, add salt and bring to boil. Then simmer for 2 hours covered.

Heat 1 cup extra virgin olive oil in a saucepan, add onion, garlic, celery, carrots and sage. Fry for a few minutes over a medium heat, stirring with a wooden spoon. When the onion and the garlic darken add the tomatoes. Simmer until the excess water from the tomatoes evaporates.

After 2 hours return to the simmering pulses, remove 2 cups of them and purée in a food processor or food mill. Return the purée to the pot.

Add the bay leaves and the olive oil mixture, simmer for 1 hour semi-covered. Add boiling water if needed to reach the preferred thickness.

For a perfect taste let rest until the next day.

Serve hot with a swirl of extra virgin olive oil, ground pepper, and a  couple slices of slightly toasted bread.