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–+ servings

Spelt Berry Mushroom Kale Tuscan Soup

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Rett Soup
Kategori Italian
serveringsstørrelse 4 people

Ingredienser
  

  • 1 cup spelt berries, rinsed
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 2 carrots, diced
  • 6 cups vegetable broth
  • 1 (14-ounce) can diced tomatoes
  • 1 teaspoon dried rosemary
  • 4 cups chopped kale
  • Salt and pepper, to taste
  • Fresh parsley, for garnish

fremgangsmåte
 

  • Place the spelt berries in a medium pot with 3 cups of water. Bring to a boil, then reduce heat and simmer for 40 minutes until tender. Drain and set aside.
  • Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes until the onion softens.
  • Stir in the garlic and mushrooms. Cook for another 5 minutes until the mushrooms release their liquid and start to brown.
  • Pour in the vegetable broth, diced tomatoes, and rosemary. Bring the mixture to a simmer.
  • Add the cooked spelt berries to the pot. Simmer for 15 minutes to let the flavors combine.
  • Stir in the kale and cook for 3 minutes until it wilts but stays bright green. Season with salt and pepper.
  • Ladle into bowls and top with fresh parsley before serving.

merknader

Simmer the spelt just until it stays slightly chewy so it does not turn mushy in the broth. If the soup thickens too much on the second day, add a splash of broth when reheating. Kale can be swapped for Swiss chard if needed, but add it in the last few minutes to keep some texture.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Medium Pot, Cutting Board, Knife