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Before you jump to Toasted Spelt, White Bean & Kale Soup recipe, you may want to read this short interesting healthy tips about Apples Can Have Massive Advantages For Your Health.
Everybody has heard the words “an apple a day will keep the doctor away”, but the question is, is this really a true statement. Many people have lived with this philosophy for many years, and they in addition pass this on to their children. This idea is known all over the world and people just take it as fact without knowing if this is really true. In our research we have discovered why you are told to eat an apple a day and we’ll be discussing that with you here.
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We hope you got benefit from reading it, now let’s go back to toasted spelt, white bean & kale soup recipe. To cook toasted spelt, white bean & kale soup you need 14 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook Toasted Spelt, White Bean & Kale Soup:
- Provide 2 tbsp Olive oil
- You need 3 oz Pancetta
- Take 1 cup Spelt
- Prepare 3 Carrots
- Get 1 Fennel bulb
- Take 4 Garlic cloves
- Use 3 Celery stalks
- Take 1 Onion
- Use 1 tbsp Tomato paste
- Get 1/2 tsp Chili flakes
- Take 10 cup Veg broth
- Get 1 bunch Kale
- Take 1 can White beans
- Use 1 pinch Shaved Parmesan
Steps to make Toasted Spelt, White Bean & Kale Soup:
- Heat oil in large pot. Add pancetta 3 min.
- Add spelt until toasted - 3 min
- Slice onions, carrots, fennel, celery, and garlic in food processor.
- Add to pot and sautee 6-8 min
- Add tomato paste & chili flakes - 1 min
- Add broth. Bring to boil. Reduce to simmer for 60 min
- Add torn kale leaves & beans. 4 min
- Pour in bowls. Drizzle with olive oil. Top with shaved Parmesan
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