Name: Toasted Spelt Soup with Escarole and White Beans
Yield: Makes 8 servings
Ingredients: 1 medium onion, coarsely chopped; 1 small fennel bulb, cored, coarsely chopped; 1 carrot, coarsely chopped; 1 celery stalk, coarsely chopped; 2 tablespoons olive oil, plus more for serving; 3 ounces pancetta, cut into 1/4" pieces; 1 cup spelt; 2 garlic cloves, chopped; Kosher salt, freshly ground pepper; 1 tablespoon tomato paste; 3/4 teaspoon crushed red pepper flakes; 12 cups low-sodium chicken broth; 1/2 head escarole, leaves torn into bite-size pieces; 1 15-ounce can cannellini beans, rinsed; Shaved Parmesan (for serving)

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Toasted Spelt Soup with Escarole and White BeansDitte Isager

This dish was inspired by pasta e fagiole, the classic Italian pasta and bean stew. Unlike macaroni, the grains stay nice and chewy, even when reheated days later.

Also try it with:

Semi-pearled farro or wheat berries

Recipe information

Yield
Makes 8 servings

Ingredients

1 medium onion, coarsely chopped

1 small fennel bulb, cored, coarsely chopped

1 carrot, coarsely chopped

1 celery stalk, coarsely chopped

2 tablespoons olive oil, plus more for serving

3 ounces pancetta, cut into 1/4" pieces

1 cup spelt

2 garlic cloves, chopped

Kosher salt, freshly ground pepper

1 tablespoon tomato paste

3/4 teaspoon crushed red pepper flakes

12 cups low-sodium chicken broth

1/2 head escarole, leaves torn into bite-size pieces

1 15-ounce can cannellini beans, rinsed

Shaved Parmesan (for serving)

Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Serve soup drizzled with oil and topped with Parmesan.
Step 6
DO AHEAD: Soup can be made 2 days ahead. Cover and chill.

TagsSoup Soup/Stew Spelt Rice & Grains Escarole Chicory Leafy Greens Vegetable Cannellini Bean White Bean Bean and Legume Pancetta Cured Meat Meat Main Dinner Nut Free Make Ahead Simmer Food Processor Bon Appétit

Recipe notes

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