Recipe of Quick Tuscan white bean stew soup with kale and spelt🍲

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, tuscan white bean stew soup with kale and spelt🍲. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

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Featuring Tuscan kale also called Lacinato kale or cavalo nero, a rich homemade veggie broth and lots of earthy flavors from cannellini beans and winter squash. Cook for one hour or until the beans are cooked through, soft and creamy to your liking. How to Make White Bean and Kale Soup in the Slow. Vegan white bean soup loaded with veggies and TONS of flavor!

To get started 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 that.

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

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

While I think technically a stew falls into the soup category, soups come in a lot of different forms. Soups generally have more broth and/or are. Found it on Robin Millers blog. Add broth and beans and bring to a simmer.

Steps 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.

Found it on Robin Millers blog. Add broth and beans and bring to a simmer. Despite its simple ingredient list, this stew is PACKED with flavor. Simmering the broth with a bundle of fresh herbs (i.e., rosemary and thyme) infuses it with. A hearty and healthy rustic Tuscan-style soup soup recipe that is quick to impress and incredibly easy to make, featuring kale, sausage, and white beans.

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