Toasted Spelt Soup With Escarole And White Beans
Serves: 5
Alessia Franecki
1 January 1970
Based on User reviews:
40
Spice
59
Sweetness
52
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 medium
Onion (coarsely chopped)1 cup
Spelt1 tbsp
Tomato Paste12 cups
Chicken Broth (low-sodium)Directions:
1
Pulse onion in a food processor until finely chopped
2
Transfer to a medium bowl
3
Repeat with fennel, carrot, and celery, placing vegetables in bowl with onion
4
Heat 2 tablespoons oil in a large pot
5
Add pancetta and cook, stirring often, until golden brown, about 3 minutes
6
Add spelt and cook, stirring often, until grains are a couple of shades darker, about 3 minutes
7
Add onion, fennel, carrot, celery, and garlic to pot; season with salt and pepper
8
Cook, stirring occasionally, until vegetables are softened, 6–8 minutes
9
Add tomato paste and red pepper flakes, and cook until paste is slightly darkened, about 1 minute
10
Add broth to pot, bring to a boil, reduce heat, and simmer, partially covered, until spelt is tender, 60–70 minutes
11
Stir escarole and beans into soup and cook until escarole is wilted and beans are warmed though, about 4 minutes
12
Serve soup drizzled with oil and topped with Parmesan
13
DO AHEAD: Soup can be made 2 days ahead
14
Cover and chill
15
Pulse onion in a food processor until finely chopped
16
Transfer to a medium bowl
17
Repeat with fennel, carrot, and celery, placing vegetables in bowl with onion
18
Heat 2 tablespoons oil in a large pot
19
Add pancetta and cook, stirring often, until golden brown, about 3 minutes
20
Add spelt and cook, stirring often, until grains are a couple of shades darker, about 3 minutes
21
Add onion, fennel, carrot, celery, and garlic to pot; season with salt and pepper
22
Cook, stirring occasionally, until vegetables are softened, 6–8 minutes
23
Add tomato paste and red pepper flakes, and cook until paste is slightly darkened, about 1 minute
24
Add broth to pot, bring to a boil, reduce heat, and simmer, partially covered, until spelt is tender, 60–70 minutes
25
Stir escarole and beans into soup and cook until escarole is wilted and beans are warmed though, about 4 minutes
26
Serve soup drizzled with oil and topped with Parmesan
27
DO AHEAD: Soup can be made 2 days ahead
28
Cover and chill