Tuscan soup

Preparation:

Preparation: Soak in plenty of cold water overnight, and put the chickpeas, borlotti beans and cannellini beans in separate bowls. Wash the spelled then keep it soaked, always in cold water, for 8 hours. Drain it and rinse it thoroughly. After the soaking time, drain and rinse the legumes. Then pour them into a large saucepan, cover them with about 3.5 liters of water, bring slowly to the boil and cook covered for about 2 hours over low heat. Salted. At the end of cooking, drain the legumes and keep a liter of cooking water. Finely chop the bacon and rosemary then put them in a saucepan where you have heated 6 tablespoons of oil with the crushed garlic clove. Add the tomato paste dissolved in a cup of hot water and mix. Add the cooking water from the legumes kept aside and when it starts to boil, add the spelled; let it cook over low heat for about an hour and a half. Finally adjust with salt. At the end of cooking, mix in the cooked legumes and leave to flavor for a few minutes. Arrange the slices of bread on the bottom of a tureen and pour the soup over them. Season with a drizzle of raw oil, a pinch of freshly ground black pepper and serve.