Spelt soup with escarole and white beans
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Ingredients
2-3 tablespoon olive oil
½ cup diced pancetta
1 cup spelt
1 medium onion diced
1 small fennel coarsely chopped
1 carrot diced
1 celery stalk diced
2 garlic cloves, sliced using a garlic mandoline
Salt and pepper
½ jar Stefano basil and tomato sauce
1/2 teaspoon of pepperoncini
8-12 cup (2-3 liter) chicken broth
1 head escarole leaves torn bite-size
2 cups cannellini white beans in a can, rinse and drain
Parmesan cheese
Preparation
Heat oil in a Granit 28cm pot.
Add pancetta and cook at medium heat for 3 minutes.
Add spelt and cook. Stirring often for 3 minutes.
Add onion, fennel, carrot, celery and garlic. Stir and seasoning with salt and pepper. Cook until the vegetables are soft, 6-8 minutes.
Add tomato sauce and pepperoncini and stir together.
Add 8 cup of broth, bring to boil, reduce heat and cook 60 minutes.
Add broth if needed.
Stir in escarole and beans and cook for 4 minutes.
Add parmesan and serve.
Yield
4 servings.
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