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

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, tuscan white bean stew soup with kale and spelt🍲. It is one of my favorites. This time, I am going to 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 well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Tuscan white bean stew soup with kale and spelt🍲 is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have 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. Take 3 carrots, finely diced
  4. Get 3 celery stalks, finely diced
  5. Make ready Sea salt
  6. Prepare 6 garlic cloves, finely minced
  7. Prepare 1/2 tsp red pepper flakes
  8. Prepare 2 bay leaves
  9. Take 1 cup spelt
  10. Prepare 2 cans white beans
  11. Prepare 1 can tomatoes,chopped
  12. Prepare 4 cups vegetable stock
  13. Take 2 cups water
  14. Make ready 1 medium bunch of kale(approx 230 g) without hard stems, chopped
  15. Make ready 1 sprig rosemary
  16. Make ready 1 tbsp lemon juice
  17. Prepare Freshly ground black pepper
  18. Prepare Parmesan for serving
Steps 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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