Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, tuscan white bean stew soup with kale and spelt🍲. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Tuscan white bean stew soup with kale and spelt🍲 is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Tuscan white bean stew soup with kale and spelt🍲 is something which I have loved my whole life. They’re fine and they look fantastic.
Great recipe for 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. Tuscan white bean stew soup with kale and spelt🍲.
To begin with this recipe, we have to first 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🍲:
- Take 3 tbsp olive oil
- Make ready 1 large onion, finely chopped
- Take 3 carrots, finely diced
- Get 3 celery stalks, finely diced
- Prepare Sea salt
- Prepare 6 garlic cloves, finely minced
- Get 1/2 tsp red pepper flakes
- Take 2 bay leaves
- Get 1 cup spelt
- Make ready 2 cans white beans
- Take 1 can tomatoes,chopped
- Take 4 cups vegetable stock
- Prepare 2 cups water
- Make ready 1 medium bunch of kale(approx 230 g) without hard stems, chopped
- Prepare 1 sprig rosemary
- Prepare 1 tbsp lemon juice
- Take Freshly ground black pepper
- Make ready Parmesan for serving
It is even better the next day. In Italy, this thick stew-like soup is often spooned over slices of toasted bread for a rustic lunch or dinner. 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. This vegan tuscan kale white bean stew is savory, satisfying, and comforting. How to make White Bean Soup: I originally found a basic Tuscan white bean soup recipe in Marcella Hazan's famous cookbook, Essentials of Classic Italian Cooking.
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