Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a special 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.
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Tuscan white bean stew soup with kale and spelt🍲 is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Tuscan white bean stew soup with kale and spelt🍲 is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. 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🍲:
- Make ready 3 tbsp olive oil
- Take 1 large onion, finely chopped
- Make ready 3 carrots, finely diced
- Get 3 celery stalks, finely diced
- Get Sea salt
- Get 6 garlic cloves, finely minced
- Prepare 1/2 tsp red pepper flakes
- Take 2 bay leaves
- Take 1 cup spelt
- Get 2 cans white beans
- Get 1 can tomatoes,chopped
- Make ready 4 cups vegetable stock
- Make ready 2 cups water
- Prepare 1 medium bunch of kale(approx 230 g) without hard stems, chopped
- Take 1 sprig rosemary
- Make ready 1 tbsp lemon juice
- Get Freshly ground black pepper
- Prepare 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".
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.
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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