When the temperature takes a dip, there is nothing quite like a hearty Italian soup. This nourishing Grana Padano, spelt and broad bean soup is simple yet deeply flavorful. A savory base comes from slowly simmering Grana Padano rind with stock and toasted spelt. The tender bite of blanched broad beans, pan-roasted spring onions and fragrant fresh basil complete the bowl. Recipe by Danilo Cortellini, courtesy of Grana Padano.
Ingredients for 4 people
- 80 g piece of Grana Padano rind
- 1 small onion, chopped
- 150 g of spelt
- 300 g of broad beans (out of the pod; frozen works well too)
- 2 l of vegetable stock (or water)
- 1 small bunch of fresh basil
- 1 small red chili (optional)
- 8 spring onions, well washed
- 2 tbsp of extra virgin olive oil
- Salt and pepper to taste
How to make Grana Padano, Spelt and Broad Bean Soup
- Blanch the broad beans in salted boiling water for 2 minutes and cool them in iced water to retain the color.
- Sweat the chopped onion in a casserole pan over low heat with the olive oil, some chopped chili (to taste) and a pinch of salt. Once soft and lightly golden, add the spelt and toast it like a risotto for a couple of minutes. Add half of the stock and the Grana Padano rind and simmer the spelt for about 15 minutes, or the cooking time suggested on the spelt package. Add stock according to the cooking time: the longer it cooks, the more liquid you will need to keep a soup consistency.
- Halfway through the spelt cooking time, dress the spring onions with a pinch of salt and a drizzle of oil and roast them quickly on a griddle pan for 2 minutes on each side. Chop them roughly and add them to the soup.
- When the spelt is cooked but still al dente, add the broad beans, add a bit more stock if necessary and bring back to a boil. Remove the Grana Padano rind from the soup and chop it into little squares with a sharp knife while still hot, then put them back into the soup. Season to taste and serve in large bowls with an extra sprinkle of grated Grana Padano and a few fresh basil leaves.
Tips
Broad beans
- For an optimal result, remove the skin from the broad beans. If you skip this step, they will be slightly tougher but still delicious.
- If you use fresh broad beans, the pods can be used for the stock.
Spring onions
Roasting the spring onions adds an extra layer of flavor. For an easier version, simply chop them and add them to the soup.
