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