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 puree
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
Instructions
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.
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.