Spelt and Pulse Soup with Saffron, Tuscan Kale, Carrots, and Grana Padano

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Spelt and Pulse Soup with Saffron, Tuscan Kale, Carrots, and Grana Padano

Details

. Difficulty: Easy . Serves: 4/6 people . Preparation time: 35 minutes
Lactose free Lactose free

Ingredients

300 g spelt
200 g chickpeas (precooked)
100 g Grana Padano
1 l vegetable stock
200 g Tuscan kale (cavolo nero) 
2 carrots
1 shallot
1 sachet saffron
Extra virgin olive oil
Salt & pepper

Preparation

In a large casserole, sweat the finely chopped shallot in a drizzle of extra virgin olive oil, add the spelt, chickpeas, sliced carrots, and the Tuscan kale and pour in the boiling stock. Cook for 20-25 minutes. Before removing from the heat, add the saffron and Grana Padano and stir well.
Serve the soup hot.

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