Toasted Spelt Soup with Escarole and White Beans

Ingredients

• •1 medium onion
• •1 small fennel bulb
• •1 whole carrot
• •1 stalk celery
• •2 tablespoons olive oil
• •3 ounces pancetta
• •1 cup spelt
• •2 cloves garlic
• •to taste kosher salt and pepper
• •1 tablespoon tomato paste
• •¾ teaspoon crushed red pepper flakes
• •12 cups low-sodium chicken broth
• •½ head escarole
• •1 can cannellini beans
• •to taste shaved Parmesan

Cooking Instructions

1. 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.

   10 min

2. 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.

   6 min

3. 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.

   9 min

4. 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.

   74 min

5. 5.

   Serve soup drizzled with oil and topped with Parmesan.

   2 min

6. 6.

   DO AHEAD: Soup can be made 2 days ahead. Cover and chill.