To make the herb oil, place the rosemary and sage in a small saucepan and pour the olive oil over. Gently warm over a medium heat, but don’t let the oil sizzle – switch off the heat as soon as you start seeing bubbles, immediately remove from the heat and set aside to infuse.

Drizzle a generous glug of olive oil into another saucepan. Add the onion, along with a pinch of salt, and turn the heat to medium. Cook gently for around 5 minutes, until the onion is translucent. Add the carrot and celery and cook for another 5 minutes, stirring occasionally.

Stir in the tomato concentrate and cook for a few more minutes. Add the beans with their bean stock. Stir together with another drizzle of olive oil and pinch of salt, then leave for another 3–5 minutes to amalgamate.

Stir in the stock and let it come to the boil, then turn the heat down and leave to simmer for 20 minutes.

In the meantime, cook the spelt in a small saucepan of boiling salted water for 25 minutes, or as instructed on the packet, until it is cooked but still retains a little bite. Drain, toss with some olive oil and set aside until serving.

When your soup is ready, let it cool for a few minutes before blending into a very smooth orange soup, the colour of a carrot. Taste to check the seasoning and adjust as necessary. Strain the herb oil and stir it through the soup. (The soup freezes well at this point, if making ahead.)

Ladle the hot soup into bowls, mix a quarter of the spelt through each and serve immediately. Drizzle with more olive oil and sprinkle with grated parmesan.