Tuscan white bean stew soup with kale and spelt🍲
Tuscan white bean stew soup with kale and spelt🍲

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, tuscan white bean stew soup with kale and spelt🍲. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Tuscan white bean stew soup with kale and spelt🍲 is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Tuscan white bean stew soup with kale and spelt🍲 is something which I’ve loved my entire life.

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. Bring to a simmer, whisking to dissolve the base.

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

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. Hazan's recipe only uses olive oil, garlic, white beans and broth, so I took that simple idea and jazzed it up for a more colorful, filling, and flavorful dish. This recipe is a spin on a classic Italian farro and cannellini bean soup, but heartier with extra squash, carrots, celery, and kale..

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.

Hazan's recipe only uses olive oil, garlic, white beans and broth, so I took that simple idea and jazzed it up for a more colorful, filling, and flavorful dish. This recipe is a spin on a classic Italian farro and cannellini bean soup, but heartier with extra squash, carrots, celery, and kale.. Kale, White Bean, and Farro Stew Kale, White Bean, and Farro Stew. But for it to feel like a full meal, it has to be a hearty soup with lots of flavor and texture. This Tuscan White Bean Soup hits all the right notes - it's made with dried white beans, sautéed pancetta (you can also use bacon), leeks, onions, carrots, celery, and chicken stock.

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