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, I will show you a way 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’m gonna make it a little bit unique. This is gonna smell and look delicious.

Tuscan white bean stew soup with kale and spelt🍲 is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Tuscan white bean stew soup with kale and spelt🍲 is something that I’ve loved my whole life.

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

Bring to a simmer, whisking to dissolve the base. Place a Dutch oven or soup pot over medium-high heat. I was curious about the origins of Tuscan stew, so I did a bit of searching and it turns out what I've created here is pretty classic. The most common Tuscan stew is called Ribollita which translates as "reboiled".

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.

I was curious about the origins of Tuscan stew, so I did a bit of searching and it turns out what I've created here is pretty classic. The most common Tuscan stew is called Ribollita which translates as "reboiled". It's a chunky vegetable stew made with leftover bread and white beans, kale, and other. In this recipe for Tuscan Cannellini Bean Stew with Kale, an optional ancient grain,. sorghum, amaranth, barley, farro, millet, spelt, rye, eikorn, emmer, winter wheat, spring wheat and wild rice. Sorghum, one of my favorite ancient grains, originates from Africa.

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