Appetizers / Soups / Salads

Toasted Spelt soup with Escarole and White Beans is for Dinner.

Toasted Spelt soup with Escarole and White Beans takes 20 minutes to prepare.

Toasted Spelt soup with Escarole and White Beans takes 80 minutes to cook.

Toasted Spelt soup with Escarole and White Beans makes 8 servings.

The ingredients for Toasted Spelt soup with Escarole and White Beans are:

*Onion, 1 large, rough chop
*carrot, 2 raw (7-8" long), rough chop
*Celery 3 Stalks rough chop
*Fennel - One Bulb, cored and trimmed, rough chop
2 Clove of Garlic, minced
*Extra Virgin Olive Oil, 2 tbsp
*Boar's Head Pancetta, 3 oz, cut into 1/4 inch cubes
Spelt, Grain, 1 cup
1 tsp red pepper flake
8 oz Tomato Paste
*LOW SODIUM CHICKEN STOCK, 12 cup
1 can Cannellini Beans (15oz)
Escarole - 3 cups large chop
Parmesan cheese - shaved and grated for serving
EVOO - drizzle for serving

Here is how you make Toasted Spelt soup with Escarole and White Beans:

in large pot, brown pancetta in 2 TBS of EVOO, til golden (about 3 mins) on Medium High.Add spelt, stirring frequently, until toasted (about 3 mins) Add chopped veg, cook til soft, 6-8 minsAdd paste and pepper flake, cook about 3 mins.Add stock.Bring to boil, adjust seasoning with salt and pepper, then reduce to simmer for @ 70 mins, until spelt is toothsome and slightly chewy, but not hard.Add beans and escarole. Cook till beans are warm.Ladle soup into bowl. drizzle EVOO over soup. Add shaved parm and grated parm to taste.Serving Size:?makes 8 servings

The nutritional information for Toasted Spelt soup with Escarole and White Beans is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 230.3

• Total Fat: 8.9 g
• Cholesterol: 11.5 mg
• Sodium: 748.7 mg
• Total Carbs: 28.7 g
• Dietary Fiber: 6.1 g
• Protein: 12.1 g

Toasted Spelt soup with Escarole and White Beans is Italian cuisine.