PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  • 2-3 tablespoon olive oil
  • ½ cup diced pancetta
  • 1 cup spelt
  • 1 medium onion diced
  • 1 small fennel coarsely chopped
  • 1 carrot diced
  • 1 celery stalk diced
  • 2 garlic cloves, sliced using a garlic mandoline
  • Salt and pepper
  • ½ jar Stefano basil and tomato sauce
  • 1/2 teaspoon of pepperoncini
  • 8-12 cup (2-3 liter) chicken broth
  • 1 head escarole leaves torn bite-size
  • 2 cups cannellini white beans in a can, rinse and drain
  • Parmesan cheese

PREPARATION:

  1. Heat oil in a Granit 28cm pot.
  2. Add pancetta and cook at medium heat for 3 minutes.
  3. Add spelt and cook. Stirring often for 3 minutes.
  4. Add onion, fennel, carrot, celery and garlic. Stir and seasoning with salt and pepper. Cook until the vegetables are soft, 6-8 minutes.
  5. Add tomato sauce and pepperoncini and stir together.
  6. Add 8 cups of broth, bring to boil, reduce heat and cook for 60 minutes.
  7. Add broth if needed.
  8. Stir in escarole and beans and cook for 4 minutes.
  9. Add parmesan and serve.