Tuscan Spelt Soup
- Number of Servings: 4
Ingredients
3/4 cup spelt2 TBS olive oil1 small onion, chopped1 medium carrot, chopped1 celery rib, chopped2 garlic cloves, minced5 cups vegetable broth1 1/2 cups or 15-ounce can cannellini or other whit beans, drained and rinsedsalt and freshly group pepper
1. In medium-size bowl, soak aht spelt in cold water to cover for 12 hours to soften. Drain and set aside.
2. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery and garlic. Cover and cook until the vegetables soften, about 5 minute. Add the stock and bring to a boil. Add the spelt and reduct heat to low. Cover and simmer until the spelt is tender, 1 1/2 to 2 hours.
3. Add the beans and season with salt and pepper to taste. Simmer for 30 minutes to allow the flavors to blendl.
4. Serve hot.
Number of Servings: 4
Recipe submitted by SparkPeople user SANDRADAVIS5076.
2. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery and garlic. Cover and cook until the vegetables soften, about 5 minute. Add the stock and bring to a boil. Add the spelt and reduct heat to low. Cover and simmer until the spelt is tender, 1 1/2 to 2 hours.
3. Add the beans and season with salt and pepper to taste. Simmer for 30 minutes to allow the flavors to blendl.
4. Serve hot.
Number of Servings: 4
Recipe submitted by SparkPeople user SANDRADAVIS5076.
Nutritional Info Amount Per Serving
- Calories: 182.8
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,487.5 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 6.7 g
- Protein: 7.2 g
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