Toasted Spelt soup with Escarole and White Beans
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Toasted Spelt soup with Escarole and White Beans calories by ingredient
Introduction
This super tasty, suprisingly spicy soup is reminiscent of pasta fagiole soup minus the pasta. Moderate the spiciness by adding or removing red pepper flake. Use as much as suits your needs. The spelt is very filling. Modified slightly from Bon Apetit This super tasty, suprisingly spicy soup is reminiscent of pasta fagiole soup minus the pasta. Moderate the spiciness by adding or removing red pepper flake. Use as much as suits your needs. The spelt is very filling. Modified slightly from Bon ApetitNumber of Servings: 8
Ingredients
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*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 chop
2 Clove of Garlic, minced
*Extra Virgin Olive Oil, 2 tbsp
*Boar's Head Pancetta, 3 oz, cut into 1/4 inch cubes
Spelt, Grain, 1 cup
1 tsp red pepper flake
8 oz Tomato Paste
*LOW SODIUM CHICKEN STOCK, 12 cup
1 can Cannellini Beans (15oz)
Escarole - 3 cups large chop
Parmesan cheese - shaved and grated for serving
EVOO - drizzle for serving
Directions
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