Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, tuscan white bean stew soup with kale and spelt🍲. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Tuscan white bean stew soup with kale and spelt🍲 is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Tuscan white bean stew soup with kale and spelt🍲 is something that I have loved my entire life.

To begin with this recipe, we have to 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 cook that.

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

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

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.

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