Name: Spelt, Cheese Rindand Broad Bean Soup (Zuppa di Farro, Croste di Formaggio e Fave)
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: Serves: 4
Cuisine: Italian
Ingredients: A pinch of salt; 1 red chilli, chopped; 2 tbsp extra-virgin olive oil; 2 litres vegetable stock, or water; 350 g broad beans (frozen work well too); 1 onion, chopped; 200 g spelt; 80 g Grana Padano rind; 8 spring onions, well washed; 1 small bunch of basil

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

Food was always at the centre of our social life in Italy; every family occasion was celebrated with a meal. Italian culture is the art of stretching every ingredient as far as possible. In my house, it was forbidden to throw away cheese rinds! There is so much you can do with it.

Ingredients

350 g broad beans (frozen work well too)
1 onion, chopped
2 tbsp

Method

Blanch the broad beans in salted boiling water for 2 minutes and cool them down in ice-cold water to retain their colour. If you have used fresh broad beans, the pod can be used for the stock. Sweat the onion in a large saucepan on a low heat with the olive oil, some chilli and a pinch of salt. Once soft and golden, add the spelt and toast it for a couple of minutes. Add half of the stock and t