How to Prepare Ultimate Tuscan white bean stew soup with kale and spelt🍲

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Before you jump to Tuscan white bean stew soup with kale and spelt🍲 recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Spend less Money In The Kitchen.

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Probably the food is not quite as good when cooked in the microwave, but it will save you money to use it over your oven. When you find out it will take 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. When it comes to boiling water and steaming vegetables, you can save plenty of electrical power and do the job faster with countertop appliances rather than a stove. You might believe that you save energy by washing your dishes by hand, however that is not true. A dishwasher is particularly efficient when it's full before a cycle is started. Conserve even more money by air drying as well as cool drying your dishes rather than heat drying them.

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We hope you got benefit from reading it, now let's go back to tuscan white bean stew soup with kale and spelt🍲 recipe. To cook tuscan white bean stew soup with kale and spelt🍲 you only need 18 ingredients and 5 steps. Here is how you do that.

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

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