Toasted Spelt Soup with Escarole and White Beans
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 3/4 teaspoon crushed red pepper flakes
- 1 tablespoon tomato paste
- 1 medium onion, coarsely chopped
- 12 cups low-sodium chicken broth
- 2 garlic cloves, chopped
- kosher salt, freshly ground pepper
- 2 tablespoons olive oil, plus more for serving
- 1 small fennel bulb, cored, coarsely chopped
- 1 carrot, coarsely chopped
- 1 celery stalk, coarsely chopped
- 3 ounces pancetta, cut into 1/4" pieces
- 1 cup spelt
- 1/2 head escarole, leaves torn into bite-size pieces
- 1 15-ounce can cannellini beans, rinsed
- shaved parmesan (for serving)
- Carbohydrate 36 g(12%)
- Cholesterol 7 mg(2%)
- Fat 11 g(16%)
- Fiber 6 g(25%)
- Protein 16 g(33%)
- Saturated Fat 3 g(13%)
- Sodium 1171 mg(49%)
- Calories 286
Preparation Pulse onion in a food processor until finely chopped. Transfer to a medium bowl. Repeat with fennel, carrot, and celery, placing vegetables in bowl with onion. Heat 2 tablespoons oil in a large pot. Add pancetta and cook, stirring often, until golden brown, about 3 minutes. Add spelt and cook, stirring often, until grains are a couple of shades darker, about 3 minutes. Add onion, fennel, carrot, celery, and garlic to pot; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 6–8 minutes. Add tomato paste and red pepper flakes, and cook until paste is slightly darkened, about 1 minute. Add broth to pot, bring to a boil, reduce heat, and simmer, partially covered, until spelt is tender, 60–70 minutes. Stir escarole and beans into soup and cook until escarole is wilted and beans are warmed though, about 4 minutes. Serve soup drizzled with oil and topped with Parmesan. DO AHEAD: Soup can be made 2 days ahead. Cover and chill. Also try it with:Semi-pearled farro or wheat berries
Preparation Pulse onion in a food processor until finely chopped. Transfer to a medium bowl. Repeat with fennel, carrot, and celery, placing vegetables in bowl with onion. Heat 2 tablespoons oil in a large pot. Add pancetta and cook, stirring often, until golden brown, about 3 minutes. Add spelt and cook, stirring often, until grains are a couple of shades darker, about 3 minutes. Add onion, fennel, carrot, celery, and garlic to pot; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 6–8 minutes. Add tomato paste and red pepper flakes, and cook until paste is slightly darkened, about 1 minute. Add broth to pot, bring to a boil, reduce heat, and simmer, partially covered, until spelt is tender, 60–70 minutes. Stir escarole and beans into soup and cook until escarole is wilted and beans are warmed though, about 4 minutes. Serve soup drizzled with oil and topped with Parmesan. DO AHEAD: Soup can be made 2 days ahead. Cover and chill. Also try it with:Semi-pearled farro or wheat berries
