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

Hey everyone, it is me, Dave, welcome to our recipe site. 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 tasty. This is gonna smell and look delicious.

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Tuscan white bean stew soup with kale and spelt🍲 is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Tuscan white bean stew soup with kale and spelt🍲 is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook 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🍲:
  1. Take olive oil
  2. Take large onion, finely chopped
  3. Make ready carrots, finely diced
  4. Take celery stalks, finely diced
  5. Get Sea salt
  6. Get garlic cloves, finely minced
  7. Take red pepper flakes
  8. Take bay leaves
  9. Prepare spelt
  10. Make ready white beans
  11. Get tomatoes,chopped
  12. Get vegetable stock
  13. Get water
  14. Take medium bunch of kale(approx 230 g) without hard stems, chopped
  15. Take rosemary
  16. Make ready lemon juice
  17. Prepare Freshly ground black pepper
  18. Get 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🍲:
  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.

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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