- Soak the wheat in hot water for an hour.
- Heat oil in a pot over medium heat, then add the onions, carrot cubes, celery and zucchini; stir the mixture for 4 minutes. Add the wheat after draining it in addition to the minced garlic cloves and the rosemary and leave them for 30 minutes. Afterwards, add the chicken stock, butter beans and tomatoes; leave the mixture until it boils, then reduce the heat.
- Cover the pot and leave it over the heat for 15 minutes, and then add the salt, black pepper, sugar and vinegar. Leave the mixture over the heat until it is cooked, then serve.
- You can garnish the soup with parmesan cheese and serve it with roasted toast.