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Spelt Minestrone

Michelle is the Packaging Content Manager at Bob's Red Mill and also runs the food blog 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 slice Bacon diced
  • 3 Garlic cloves, minced
  • 1 Onion finely chopped
  • 2 Carrots chopped
  • 1-1/2 cups Butternut Squash peeled and cubed (or Acorn Squash)
  • 1 tsp Dried Oregano
  • 1 tsp Thyme
  • 1 Bay Leaf
  • 1 can San Marzano Peeled Tomatoes (28oz can)
  • 1 can Red Kidney Beans (15oz can) drained and rinsed
  • 15 cups Vegetable Broth Low-Sodium
  • 1 bunch Tuscan Kale stalks removed, leaves chopped
  • 1/4 cup Basil Leaves (fresh)
  • 1/4 cup Parmesan Cheese shaved


Step 1

Add bacon to a large soup pot and cook over medium heat until crispy. Remove and set aside. Keep pot with bacon fat on the heat and add the garlic, onion, carrots, squash, oregano, thyme and bay leaf. Cook, stirring occasionally, for about 10 minutes over medium-low heat.

Step 2

Add the tomatoes (squish them up with your hands first) and tomato liquid from the can, kidney beans, drained spelt and vegetable broth. Cover and simmer for about 30 minutes.

Step 3

After that, add the kale and reserved bacon. Cook for 10 more minutes, uncovered. If the soup is too thick, thin it with a little more broth or water. Season with salt and pepper to taste.

Step 4

Ladle into soup bowls. Garnish with basil leaves, drizzled olive oil and shaved Parmesan cheese.


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.
Spelt Minestrone

Servings: 6


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Products Used in this Recipe

Grains Beans Seeds
Organic Spelt Berries

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