Toasted Spelt Soup with Escarole and White Beans

soup/stew bean leafy green legume healthy escarole bon appétit

Dawn Perry

Makes 8 servings

Source

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)

Method

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.