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  • 4 tbsp extra virgin olive oil
    plus extra to serve
  • 1 onion
    finely chopped
  • 1 celery stick
    cut into chunks
  • 750g pumpkin
    or squash, peeled, deseeded and cut into small chunks
  • 1 carrot
    peeled and cut into chunks
  • 3 garlic cloves
    chopped
  • 3 tbsp tomato purée
  • 1.2l chicken stock
    or vegetable stock
  • 75g farro
    or mixed grains (such as barley or spelt)
  • 50-80g parmesan
    rinds or vegetarian alternative (optional), plus a few shavings to serve
  • 400g can borlotti beans
    drained
  • 2 handfuls baby spinach
  • 2 tbsp chopped parsley
    or 8 whole sage leaves

Nutrition: per serving

  • kcal258
    low
  • fat11g
    low
  • saturates3g
  • carbs21g
  • sugars6g
  • fibre7g
  • protein15g
  • salt0.7g

Method

  • step 1

    Heat the oil in a heavy-bottomed saucepan. Add the onion, celery, pumpkin or squash and carrot and cook until the vegetables have some colour. Add a splash of water and some seasoning, then cover the pan and let the vegetables cook over a very low heat for 5 mins.

  • step 2

    Add the garlic and cook for another couple of mins, then add the tomato purée, stock, mixed grains, parmesan rinds, if using, and some seasoning. Simmer for about 15 mins (or until the grains are cooked), adding the beans for the final 5 mins. In the last few mins, add the spinach, then taste for seasoning.

  • step 3

    If you want to use sage, fry the leaves whole in a little olive oil before adding to the soup. If you prefer to use parsley, you can just add it directly to the soup. Serve with shavings of parmesan and a drizzle of extra virgin olive oil on top of each bowlful. Remove the parmesan rinds and serve.

Recipe from Good Food magazine, February 2019

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Comments, questions and tips (10)

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Overall rating

A star rating of 4.8 out of 5.33 ratings

Bonzo982

Don't do what I did and try to grate the rinds! Should have read all the way to the end of the instructions

pony36-chan09993

Really good, super tasty & easy to throw together perfect for these colder Autumn months !

leonekenny7992736

question

How much is considered a serving? Im on a diet and plan on having this for dinner with my family.

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. The above recipe makes 6 servings. We hope this helps, BBC Good Food Team.

archietaylor68jRX8ndhq

good

Nicole letford

question

Can this recipe be cooked 1 day before? Just thinking about preparing for a family event if it is something that can be cooked/prepared 1 day before eating :)

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes you can make this up to the end of STEP 2 and keep in the fridge for the next day. For best results don't add the spinach until you come to reheat the soup. We hope this helps. Best wishes, BBC Good Food Team.

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