Hi, I am Jane. Today, I will show you a way to make tuscan white bean stew soup with kale and spelt🍲 recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Tuscan white bean stew soup with kale and spelt🍲 Recipe

Tuscan white bean stew soup with kale and spelt🍲 is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Tuscan white bean stew soup with kale and spelt🍲 is something that I’ve loved my whole life.

To begin with this recipe, we must first 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 can achieve that.

The ingredients needed to make Tuscan white bean stew soup with kale and spelt🍲:

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

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.

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