Boil the spelt in plenty of water for 20 minutes, then drain. In a large saucepan warm the olive oil over a warm heat. Add the onion, garlic and rosemary and fry gently, stirring frequently until the onion is transparent, about 5 minutes. Add the spelt, tomatoes, fennel seed and stock. Bring slowly to the boil,lower the heat, season with salt and pepper and simmer gently for about 45 - 50 minutes until the soup thickens slightly. Serve hot.