Cereal and legume soup

Cereal and legume soup is a comforting first course ideal for gray and cold days. A dish that warms the soul and heart with its enveloping, simple and truly delicious taste. In autumn, but also in winter, I prepare it very often, I like to pamper my loved ones and, selfishly too, with a very simple, healthy and cheap dish. Let's see what we need to prepare the Cereal and Legume Soup. Ingredients 1 carrot 1/2 Onions 1 rib Celery 200 g beans of your choice 50 g Pearl barley 50 g Spelt Extra virgin olive oil salt and pepper Preparation Start the preparation of the Cereal and legume soup from vegetables. Wash the vegetables, cut them into small pieces and place them in a large pot with a drizzle of extra virgin olive oil. I generally use the same pot for all soups, it's a grandmother's "trick" (I don't know if it's true, but I like to think it's so); She says that cooking soups always on a pot will make them better, because the pot "remembers" and therefore gives the best. I love my grandmother very much, and even if it's probably not true I do it all the time. Let the trio of vegetables fry for about 5 minutes, stirring occasionally. Add hot broth or simply hot water and bring to a boil. When the water has come to a boil, add the encore of cereals previously rinsed and drained under running water. Stir and cook for about 25 minutes. When the spelt and barley are cooked, add the pre-boiled red beans, borlotti beans and cannellini beans. Leave to flavor for about 10 minutes over medium heat and season with salt and pepper if you like. Mix everything together and remove from heat. Serve the cereal and legume soup warm to your diners.