Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, tuscan white bean stew soup with kale and spelt🍲. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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Tuscan white bean stew soup with kale and spelt🍲 is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Tuscan white bean stew soup with kale and spelt🍲 is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. 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🍲:
- Prepare 3 tbsp olive oil
- Take 1 large onion, finely chopped
- Take 3 carrots, finely diced
- Make ready 3 celery stalks, finely diced
- Take Sea salt
- Make ready 6 garlic cloves, finely minced
- Get 1/2 tsp red pepper flakes
- Take 2 bay leaves
- Make ready 1 cup spelt
- Get 2 cans white beans
- Get 1 can tomatoes,chopped
- Prepare 4 cups vegetable stock
- Get 2 cups water
- Prepare 1 medium bunch of kale(approx 230 g) without hard stems, chopped
- Get 1 sprig rosemary
- Take 1 tbsp lemon juice
- Prepare Freshly ground black pepper
- Make ready Parmesan for serving
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.
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.
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. Its name "sorghum" comes from the Italian word "sorgo", in turn from Latin "Syricum (granum)" meaning "Grain of.
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