Tuscan white bean stew soup with kale and spelt🍲
Tuscan white bean stew soup with kale and spelt🍲

Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, tuscan white bean stew soup with kale and spelt🍲. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Tuscan white bean stew soup with kale and spelt🍲 is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Tuscan white bean stew soup with kale and spelt🍲 is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook tuscan white bean stew soup with kale and spelt🍲 using 18 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Tuscan white bean stew soup with kale and spelt🍲:
  1. Get 3 tbsp olive oil
  2. Make ready 1 large onion, finely chopped
  3. Make ready 3 carrots, finely diced
  4. Prepare 3 celery stalks, finely diced
  5. Prepare Sea salt
  6. Take 6 garlic cloves, finely minced
  7. Take 1/2 tsp red pepper flakes
  8. Prepare 2 bay leaves
  9. Prepare 1 cup spelt
  10. Make ready 2 cans white beans
  11. Make ready 1 can tomatoes,chopped
  12. Get 4 cups vegetable stock
  13. Get 2 cups water
  14. Take 1 medium bunch of kale(approx 230 g) without hard stems, chopped
  15. Make ready 1 sprig rosemary
  16. Take 1 tbsp lemon juice
  17. Prepare Freshly ground black pepper
  18. Prepare Parmesan for serving
Instructions to make Tuscan white bean stew soup with kale and spelt🍲:
  1. In a saucepan heat 2 tablespoons olive oil, add onions, carrots, celery and 1⁄4 teaspoon salt.Cook stirring occasionally until the onions are turn to transparent and the vegetables are tender, about 10 minutes.
  2. Add garlic and chili flakes, continue to cook until bright aroma stirring constantly about 1 minute. Add bay leaf, spelt,beans, tomatoes, stock and water. Stir.
  3. Increase heat and bring to a boil.Continue cooking keeping it lightly simmering for about 30 minutes.Add kale and rosemary sprig. Stir and cook for about 10 more minutes, until the spelt and kale are tender.
  4. Remove the pot from the heat and remove the bay leaf and rosemary sprig.Add lemon juice and season with salt and pepper to taste, then add the remaining 1 tablespoon of olive oil.
  5. Serve with Parmesan cheese on top.

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