Toasted Spelt soup with Escarole and White Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
*Onion, 1 large, rough chop*carrot, 2 raw (7-8" long), rough chop*Celery 3 Stalks rough chop*Fennel - One Bulb, cored and trimmed, rough chop2 Clove of Garlic, minced*Extra Virgin Olive Oil, 2 tbsp *Boar's Head Pancetta, 3 oz, cut into 1/4 inch cubesSpelt, Grain, 1 cup1 tsp red pepper flake8 oz Tomato Paste*LOW SODIUM CHICKEN STOCK, 12 cup 1 can Cannellini Beans (15oz)Escarole - 3 cups large chopParmesan cheese - shaved and grated for servingEVOO - drizzle for serving
in large pot, brown pancetta in 2 TBS of EVOO, til golden (about 3 mins) on Medium High.
Add spelt, stirring frequently, until toasted (about 3 mins)
Add chopped veg, cook til soft, 6-8 mins
Add paste and pepper flake, cook about 3 mins.
Add stock.
Bring to boil, adjust seasoning with salt and pepper, then reduce to simmer for @ 70 mins, until spelt is toothsome and slightly chewy, but not hard.
Add beans and escarole. Cook till beans are warm.
Ladle soup into bowl. drizzle EVOO over soup. Add shaved parm and grated parm to taste.
Serving Size: makes 8 servings
Add spelt, stirring frequently, until toasted (about 3 mins)
Add chopped veg, cook til soft, 6-8 mins
Add paste and pepper flake, cook about 3 mins.
Add stock.
Bring to boil, adjust seasoning with salt and pepper, then reduce to simmer for @ 70 mins, until spelt is toothsome and slightly chewy, but not hard.
Add beans and escarole. Cook till beans are warm.
Ladle soup into bowl. drizzle EVOO over soup. Add shaved parm and grated parm to taste.
Serving Size: makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 230.3
- Total Fat: 8.9 g
- Cholesterol: 11.5 mg
- Sodium: 748.7 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 6.1 g
- Protein: 12.1 g
Member Reviews