Michelle is the Packaging Content Manager at Bob's Red Mill and also runs the food blog jemangelaville.com. Spelt is combined with winter vegetables a hearty meal. Bacon can be omitted and replaced with one tbsp of olive oil for a meat-free version.

• 3/4 cup Organic Spelt Berries , soaked overnight, then drained
• 1 Each strip of Bacon, diced
• 3 Each Cloves Garlic, minced
• 1 Each Onion, finely chopped
• 2 Each Carrots, chopped
• 1-1/2 cups peeled and cubed Acorn or Butternut Squash
• 1 tsp dried Oregano
• 1 tsp dried Thyme
• 1 Each Bay Leaf
• 1 Each 28 oz can San Marzano Peeled Tomatoes
• 1 Each 15 oz can Red Kidney beans, drained and rinsed
• 15 cups low sodium Vegetable Broth
• 1 Each bunch Tuscan kale, stalks removed, leaves chopped
• 1/4 cup fresh basil leaves
• 1/4 cup shaved Parmesan cheese

Directions

Notes

Note: for a summer version, replace butternut squash with zucchini and the kale with trimmed green beans and/or baby spinach and add in the last 15 minutes of cooking time.