Spelt Minestrone

Michelle runs the food blog Je Mange la Ville.  Spelt is combined with winter vegetables for a hearty meal.  Bacon can be omitted and replaced with one tablespoon of olive oil for a meat-free version.

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Servings 6people
Submitted By Michelle Abendschan
Michelle runs the food blog Je Mange la Ville. Spelt is combined with winter vegetables for a hearty meal. Bacon can be omitted and replaced with one tablespoon of olive oil for a meat-free version.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 4
You:
Rate this recipe!
Servings 6people
Submitted By Michelle Abendschan
Michelle runs the food blog Je Mange la Ville. Spelt is combined with winter vegetables for a hearty meal. Bacon can be omitted and replaced with one tablespoon of olive oil for a meat-free version.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  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.
  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.
  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.
  4. Ladle into soup bowls. Garnish with basil leaves, drizzled olive oil and shaved Parmesan cheese.
Recipe 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.

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