Toasted Spelt Soup with Escarole and White Beans

By joanmarie

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 oz. pancetta, cut into 1/4” pieces
• 1 cup spelt
• 2 cloves garlic chopped
• Kosher salt and freshly ground black 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-oz. can cannellini beans, rinsed
• Shaved Parmesan (for serving)

Details

Adapted from BON APPETIT.OCM

Preparation

Step 1

Heat 2 Tbsp. 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.