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

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, tuscan white bean stew soup with kale and spelt🍲. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Tuscan white bean stew soup with kale and spelt🍲 is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Tuscan white bean stew soup with kale and spelt🍲 is something that I have loved my entire life.

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

A flavorful hearty stew from Tuscany, called Ribollita with Cannellini beans, lacinato kale, and vegetables, served with crusty bread, drizzled with a Lemon Rosemary Garlic Oil. 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.

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.

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". It's a chunky vegetable stew made with leftover bread and white beans, kale, and other. Stacy and Jonathan Edgerton post DIYs and recipes inspired by their travel on their Instagram page, The Gentleman Farmer In Maine.

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