In a bowl, combine the spelt, barley or rice and 3 cups of water. Let stand for 1 hour. Meanwhile, cut the broccoli, leek, celery and carrot into slices 1/4 inch thick and set
aside. In a soup pot, over low heat, warm 2 tablespoons of olive oil. Add onion and sauté until translucent, about 5 minutes. Add tomatoes and sauté for 2 minutes. Drain the spelt, barley or rice and add it to pot, along with the turnip, broccoli, leek, celery and carrot. Cook, stirring, for 3 minutes. Add the stock and another 1 cup of water. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes. Add the green beans and zucchini, cover, and continue to simmer, stirring occasionally, until the vegetables are soft yet retain their shape and grain is tender, 35 to 40 minutes. If the soup becomes too thick, stir in the remaining 1 cup water. Season to taste with salt and pepper. To serve, ladle the soup into warmed individual soup bowls. Lace each serving with a thin drizzle of olive oil and sprinkle cheese on top. Serve immediately.
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