Hi, I am Joana. Today, I will show you a way to prepare tuscan white bean stew soup with kale and spelt🍲 recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Tuscan white bean stew soup with kale and spelt🍲 Recipe
Tuscan white bean stew soup with kale and spelt🍲 is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Tuscan white bean stew soup with kale and spelt🍲 is something that I’ve loved my whole life. They’re nice and they look wonderful.
To bewith this recipe, we must first prepare a few components. You can have tuscan white bean stew soup with kale and spelt🍲 using 18 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Tuscan white bean stew soup with kale and spelt🍲:
- Prepare 3 tbsp olive oil
- Get 1 large onion, finely chopped
- Take 3 carrots, finely diced
- Make ready 3 celery stalks, finely diced
- Prepare Sea salt
- Take 6 garlic cloves, finely minced
- Prepare 1/2 tsp red pepper flakes
- Get 2 bay leaves
- Prepare 1 cup spelt
- Take 2 cans white beans
- Take 1 can tomatoes,chopped
- Take 4 cups vegetable stock
- Get 2 cups water
- Make ready 1 medium bunch of kale(approx 230 g) without hard stems, chopped
- Make ready 1 sprig rosemary
- Take 1 tbsp lemon juice
- Prepare Freshly ground black pepper
- Make ready Parmesan for serving
Instructions to make Tuscan white bean stew soup with kale and spelt🍲:
- 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.
- 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.
- 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.
- 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.
- Serve with Parmesan cheese on top.
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