- 4 tbsp extra virgin olive oil, plus extra to serve
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 celery stick, cut into chunks
- 750g pumpkin or squash, peeled, deseeded and cut into small chunks
Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…
- 1 carrot, peeled and cut into chunks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 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
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 400g can borlotti beans, drained
- 2 handfuls baby spinach
- 2 tbsp chopped parsley or 8 whole sage leaves
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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.
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.
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.