Finely dice the garlic and onion. Heat the olive oil over a medium heat in a deep saucepan. Tip in the garlic and onion and fry for about 3 - 4 minutes until the onion softens. De-stalk and chop the rosemary and pour into the pan, frying for a further minute, before adding the spelt. Briefly cook the spelt, mixing the pan contents well so that the spelt is evenly coated in the herb mixture. Then pour over the stock. Bring to the boil, then reduce to a simmer, cover and cook for 20 - 25 minutes until the spelt is soft.

Once the spelt is cooked. Halve and chop the courgettes into 1 cm thick half moons. Top and tail the green beans, then add them along with the courgettes and cannellini beans to the soup. Cook for a further 5 minutes, until the courgettes are soft and the beans are warmed through. Season the soup to taste.

Just before serving, shred the basil and stir into the hot soup. Plate immediately.