TOASTED SPELT SOUP WITH ESCAROLE AND WHITE BEANS

Toasted Spelt Soup with Escarole and White Beans image

Provided by Dawn Perry

Yield Makes 8 servings

Number Of Ingredients 15

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)

Steps:

Pulse onion in a food processor until finely chopped. Transfer to a medium bowl. Repeat with fennel, carrot, and celery, placing vegetables in bowl with onion.
Heat 2 tablespoons 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.