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

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

To get started with this recipe, we must 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. Get 3 tbsp olive oil
2. Get 1 large onion, finely chopped
3. Prepare 3 carrots, finely diced
4. Make ready 3 celery stalks, finely diced
5. Prepare Sea salt
6. Prepare 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. Prepare 4 cups vegetable stock
13. Prepare 2 cups water
14. Get 1 medium bunch of kale(approx 230 g) without hard stems, chopped
15. Make ready 1 sprig rosemary
16. Get 1 tbsp lemon juice
17. Take Freshly ground black pepper
18. Take Parmesan for serving

Instructions 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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