Loc. San Donato, 6
53037 San Gimisgnano (Siena), Italy
Skype: fattoria.san.donato
Phone: +39 0577 941616 / +39 0577 942281
Mobile: +39 3357258010


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Ricette San Donato’s chickpeas and spelt soup

San Donato’s chickpeas and spelt soup

This soup is our classic: warm, good, tasty and filling, all you in need on a cold winter evening. This soup was born out of the need of letting our guests try all our products in a traditional and typical Tuscan dish. A heart warming and delicious specialties that is sure to make everyone happy, kids, vegetarians, fitness gurus or hungry stomachs.

This is a traditional gift from the Tuscan countryside where, in the past, they prepared soups with everything they had in the vegetable garden. Following that tradition this soup is entirely made (apart rom salt and pepper) from the organic products from our crops and vegetable garden. It is therefore a km 0, farm to table dish that it is also an incredibly helathy, nuritious and balanced dinner or lunch option. You have proteins from the chickpeas, carbohydrates from spelt,helathy fats from the exra-virgin olive oil, all the good properties of vegetables and little salts, thanks to the herbs from our vegetable garden.

It is an easy dish that you can easily make at home offering your family, friends, bosses or crush, an easy way to a guranteed success at the dinner table.
You can buy the main ingridients: i.e spelt and chickpeas directly from our shop!


  • spelt
  • small tuscan chickpeas (a variety that we grow here)
  • sage
  • rosmary
  • garlic
  • bay leaves
  • onions
  • tomatoes
  • extravergin olive oil
  • salt and pepper


Soak the chickpeas in cold water for 24 hours.
After this period, drain the chickpeas, put them in a large pot with plenty of water, sage, rosemary, two cloves of garlic, peppercorns, a fresh tomato and a tablespoon of oil.
Simmer for about three hours or until the chickpeas are tender (an hour from the whistle is sufficient with the pressure cooker).
In a saucepan (better soapstone or aluminum with non-stick surface or earthenware) fry extra virgin olive oil, sage, a sprig of rosemary, chopped onion, a clove of garlic and a few tablespoons of chopped tomato pulp.
Blend half of the chickpeas with their filtered cooking water (it must be a rather liquid broth in which you can cook the spelt) and add them to the saucepan in a pan. Bring to boil and add the spelt that you will have carefuuly washed. Cook the spelt (about 30 minutes), ten minutes before the end of cooking add the cooked chickpeas. Season with salt and pepper.
Serve with a C of extra virgin olive oil and, if desired, ground black pepper.

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