(Image credit: Future)
To make a vegetarian version of this soup recipe, simply leave out the bacon and serve with a Parmesan-style vegetarian cheese. You could also replace the salsa verde with store-bought fresh pesto, if you prefer (ensuring it's made with vegetarian Parmesan-style cheese), too, if you are cooking for non-meat eaters.
Ingredients (Serves 4)
- 2 garlic cloves, peeled and finely chopped
- 1 celery stalk, diced
- 1 carrot, peeled and diced
- 1 parsnip, peeled and diced
- 1 onion, peeled and diced
- 6 slices smoked bacon, diced (omit for vegetarians)
- 2 tablespoons olive oil
- 1¾ cups (600 ml) vegetable stock, plus more if needed
- ⅔ cup (120g) pearled spelt
- 5 ounces (150g) lacinato kale), shredded
- Salt and freshly ground black pepper
- 1½ cups/14-oz can (400g) chopped tomatoes
- 1½ cups/14-oz can (400g) cranberry beans, drained
- For the Salsa Verde
- 2 tablespoons salted capers, rinsed
- 1 garlic clove, peeled
- Large bunch flat-leaf parsley, stems removed
- 1 tablespoon red wine vinegar
- 7 tablespoons (100ml) extra-virgin olive oil
Method
(Image credit: Future)
- In one of the best Dutch ovens or saucepan, gently sauté the garlic, celery, carrot, parsnip, onion and bacon (if using) in the olive oil for 10 minutes, keeping the heat low and stirring until the vegetables begin to soften.
- Stir in the chopped tomatoes, cranberry beans and spelt, followed by the vegetable stock. Bring to a boil, then reduce to a simmer and cook for about 25 minutes, until the beans begin to break down and thicken the soup.
- Stir in the kale and simmer for 5 minutes, adding more stock or water if the soup seems too thick. Season to taste with salt and black pepper.
- To make the salsa verde, finely chop or blend the capers, garlic, and parsley together (the Braun Multiquick 9 was highly rated for its value and versatility by our Kitchen Appliances editor in our best blenders guide). Transfer to a bowl, add the red wine vinegar and plenty of freshly ground black pepper, then stir in the olive oil to make a thick sauce.
- Serve the soup in deep bowls (like these Kaloh stoneware bowls from West Elm), with the salsa verde (or pesto) spooned over the top.
For another hearty veg-based soup, try our pumpkin and apple soup recipe, which is served with hazelnut brittle for added bite.