Vegetable-Bean Soup with Spelt |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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You can substitute barley or wheat berries for the spelt. Ingredients:
2 teaspoons olive oil |
1 1/2 cups chopped onion |
1 1/2 cups chopped leek |
1/2 cup chopped carrot |
3 garlic cloves, chopped |
1/2 cup chopped country ham (about 1 ounce) |
2 cups water |
1 cup uncooked spelt (farro), rinsed and drained |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon crushed red pepper |
2 (14.5-ounce) cans fat-free, less-sodium chicken broth |
2 bay leaves |
1 thyme sprig |
2 cups chopped beet greens |
2 (16-ounce) cans cannellini beans, rinsed and drained |
1 (14.5-ounce) can diced tomatoes, undrained |
1/4 cup (1 ounce) grated parmigiano-reggiano cheese |
Directions:
1. Heat oil in Dutch oven over medium-high heat. Add onion, leek, carrot, and garlic; sauté for 5 minutes, stirring frequently. Add ham; sauté 2 minutes. Stir in water and next 7 ingredients (water through thyme); bring to a boil.
2. Cover, reduce heat, and simmer for 30 minutes. Add greens, beans, and tomatoes; bring to a boil. Reduce heat; simmer for 5 minutes. Discard bay leaves, and garnish each serving with cheese.
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