Zuppa di Triticale e Fagioli

(Triticale  and Bean Soup)

Triticale grain is a newer grain derived by hybridizing wheat and rye.  Should this not be available, Farro or Spelt,  may be substituted in this recipe.  If all else fails, Barley may be used, but is not soaked as are the other grains.  While good in their own right, these substitutions will not taste the same as the Triticale however,


1/4 Cup Olive oil - Extra virgin
1 Lb. Cannellini Beans - dry
1 Lb. Triticale grain
1 Lg. Onion - white: chopped
1 Cup Celery - Chopped
1/4 Cup Pancetta - chopped very fine
3 Cloves Garlic - peeled and chopped coarsely
1 14 Oz. Can Chicken broth or stock {vegetable broth may be substituted.)
1 !4 Oz. Can Tomatoes -  drained & chopped
1/2 Cup Parsley - Italian flat leaf & chopped
1/4 Tsp. Oregano leaves - dry


Soak the beans and the Triticale grain  separately over night in abundant water.  Do not salt the water. Drain when ready to use, and set aside.

Saute the onion, celery, pancetta and garlic in 1/4 cup of olive oil until the onion is translucent.  Do this in the pot in which the soup will be cooked.  

Add the Triticale to the pot and sauté this for a few minutes, stirring so that all the grains are coated with olive oil.  Toast the grain for 2-3 minutes over medium heat being careful no to burn them.  Once this step  is completed add the chicken stock or broth, the can of tomatoes and the parsley, and  8 ounces of water. Add salt and pepper to taste. Bring the mixture to a boil.  Lower the heat and cover the soup.  cook for 1-2 hours covered, then uncover and allow to thicken for another hour,  or until the beans and the Triticale are soft but not mushy.  The exact time is to a certain extent dependent upon the freshness of the beans and the grain.  

Serve hot.  Add a teaspoon of Extra virgin olive oil, and a generous tablespoon of grated Parmesan cheese to each serving just prior to serving. The soup may also be served over a piece of grilled Italian country bread with the same condiments.

NOTE:  Left over soup can be refreshed by adding one pound of spinach to the soup and heating it for 30 minutes. The spinach  changes the soup slightly.  Serve this garnished with shaved Parmesan cheese.  Alternatively, a chopped chicken breast may also be introduced, to provide yet another, but varied meal of this grain and bean soup.

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Last updated on:05/04/00 12:44:20 AM