Tuscan white bean stew soup with kale and spelt🍲
When I eat this stew, I imagine myself sitting by a warm fireplace somewhere in Italian village.This dish represent the classic tastes of Tuscany: white beans, tomatoes, kale, garlic
and rosemary. Whole spelt is also a frequent guest in Italian recipes.It will go well for a hearty lunch or dinner. It’s perfect to freeze this soup or refrigerate it and eat for a few days.
P.s.Fresh rosemary adds a special flavor to this soup, so don't skip this ingredient.
#mycookbook
Tuscan white bean stew soup with kale and spelt🍲
When I eat this stew, I imagine myself sitting by a warm fireplace somewhere in Italian village.This dish represent the classic tastes of Tuscany: white beans, tomatoes, kale, garlic
and rosemary. Whole spelt is also a frequent guest in Italian recipes.It will go well for a hearty lunch or dinner. It’s perfect to freeze this soup or refrigerate it and eat for a few days.
P.s.Fresh rosemary adds a special flavor to this soup, so don't skip this ingredient.
#mycookbook
Cooking Instructions
- 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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