Name: Toasted Spelt Soup with Escarole and White Beans
Yield: 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 oz. pancetta, cut into ¼” pieces; 1 cup spelt; 2 cloves garlic chopped; Kosher salt and freshly ground black pepper; 1 tablespoon tomato paste; ¾ teaspoon crushed red pepper flakes; 12 cups low-sodium chicken broth; ½ head escarole, leaves torn into bite-size pieces; 1 15-oz. can cannellini beans, rinsed; Shaved Parmesan (for serving)

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Ditte Isager

This toasted spelt soup with escarole and white beans was inspired by the classic Italian pasta and bean stew. Unlike macaroni, the grains stay nice and chewy, even when reheated days later.

Recipe notes