Name: Toasted Spelt Soup with Escarole and White Beans
Yield: Makes 8 servings
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)

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Toasted Spelt Soup with Escarole and White BeansDitte Isager

This dish was inspired by pasta e fagiole, the classic Italian pasta and bean stew. Unlike macaroni, the grains stay nice and chewy, even when reheated days later.

Also try it with:

Semi-pearled farro or wheat berries

Recipe notes

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Recipe notes

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