Rating: 4 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Spelt (called farro in Italy) is an ancient, unhybridized form of wheat that adds fiber to this soup.

Dana Jacobi
Recipe by Cooking Light March 2006

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place spelt in a large saucepan. Cover with water to 2 inches above spelt; bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain; set aside.

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  • Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, celery, pancetta, and garlic; sauté 8 minutes or until mixture is very fragrant and beginning to brown. Stir in broth and wine, scraping pan to loosen browned bits. Add chestnuts, squash, Brussels sprouts, and pepper; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in spelt and tomatoes; cover and cook 10 minutes. Ladle about 1 cup soup into each of 6 bowls; sprinkle evenly with cheese.

Nutrition Facts

333 calories; calories from fat 27%; fat 10.1g; saturated fat 3.4g; mono fat 2.5g; poly fat 0.7g; protein 11.7g; carbohydrates 52.8g; fiber 5.4g; cholesterol 15mg; iron 2.9mg; sodium 638mg; calcium 125mg.
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