Vegetable-Bean Soup With Spelt

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

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-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 a Dutch oven over medium-high heat.
2. Add onion, leek, carrot, and garlic; sauté 5 minutes.
3. Add ham; sauté 2 minutes.
4. Stir in water and next 7 ingredients; bring to a boil.
5. Cover, reduce heat, and simmer 30 minutes.
6. Add greens, beans, and tomatoes; bring to a boil.
7. Reduce heat; simmer 5 minutes.
8. Discard bay leaves, and garnish each serving with cheese.

Yield: 8 servings (serving size: 1 1/4 cups soup and 1 1/2 teaspoons cheese)