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 ==
# Heat oil in a Dutch oven over medium-high heat.
# Add onion, leek, carrot, and garlic; sauté 5 minutes.
# Add ham; sauté 2 minutes.
# Stir in water and next 7 ingredients; bring to a boil.
# Cover, reduce heat, and simmer 30 minutes.
# Add greens, beans, and tomatoes; bring to a boil.
# Reduce heat; simmer 5 minutes.
# 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)
Category:Low-calorie Recipes
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