For the beans
Soak the beans, separately, into two bowls, for 12 hours. Drain them and cook in two different pots, each covered with about 1 litre of water, adding half a clove of garlic, 1 leaf of sage and 1 leaf of laurel. Let them boil for about 1 hour and a half, adding salt 10 minutes before the end. Drain them and keep the water in which they boiled, taking away the sage and laurel. Ground the cowpeas with a vegetable mill and add the whole white beans. Keep hot.

For the spelt
Brown the onions in the EVO oil, add the spelt and cook on a low flame for about 4 minutes. Add a little white wine and let it evaporate on a medium flame, then cook for 30 minutes, adding the vegetable broth a little at a time. Five minutes before the ending, add salt.

For the vegetables
Wash and clean the vegetables. Ground the spring onions, garlic and the leek. Cut the celery, carrots, courgettes and potatoes in small cubes. Shred the other vegetables (black kale, Savoy cabbage, Swiss chard, spinach and squash blossoms).

Method
Heat 30 g. of oil in a pot and add all the vegetables, keeping in mind to start with those that need more time to cook (ex. Potato, courgettes, celery), the sprig of rosemary, sage, laurel and thyme, parsley, basil and fennel seeds. Cook for about 10 minutes on a medium flame, stirring frequently. Add the vegetable broth and let it simmer, on a medium flame, for about 25 minutes. Add both the beans and the spelt, cooking for 10 minutes more. Add salt.

To serve, pour into hot plates and add a little EVO oil and garnish with basil.