Toasted Spelt Soup with Escarole and White Beans

mysavoryspoon.com

Lima710

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

2 ounces Pancetta, (cut into ¼" pieces)

1 cup spelt (I used farro)

2 cloves garlic, (chopped)

Kosher salt, freshly ground pepper

1 tablespoon tomato paste (used 4 diced roma tomatoes)

¾ teaspoon red pepper flakes

12 cups low-sodium chicken broth

½ head escarole, (leaves torn in bite sized pieces)

1 15-ounce can cannellini beans, rinsed

Shaved Parmesan (for serving)

Directions at mysavoryspoon.com

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