Tuscan Vegetable Soup

In a bowl, combine the spelt, barley or rice and 3 cups of the water. Let stand for 1 hour.

Meanwhile, cut the broccoli, leek, celery and carrot into slices 1/4 inch thick; set aside.

In a soup pot over low heat, warm the 2 tablespoons olive oil. Add the onion and sauté until translucent, about 5 minutes. Add the tomatoes and sauté for 2 minutes. Drain the spelt, barley or rice and add it to the pot, along with the turnip, broccoli, leek, celery and carrot. Cook, stirring, for 3 minutes.

Add the stock and another 1 cup of the water. Bring to a boil, reduce the 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 the grain is tender, 35-40 minutes. If the soup becomes too thick, stir in the re-maining 1 cup water. Season to taste with salt and pepper.

TO SERVE: Lladle the soup into warmed individual soup bowls. Lace each serving with a thin drizzle of olive oil and sprinkle the cheese on top. Serve immediately.