Even though it’s technically Spring, the weather sure hasn’t been cooperating in most of the country and a hearty, flavorful Winter soup sounds like just the thing to warm you up on a chilly evening. Pair this with crusty bread for a meal that’s sure to leave you warm and cozy. This recipe was developed by our Label Content Manager, Michelle (who also writes the beautiful blog Je Mange la Ville).
(makes about 6 servings)
- ¾ cup Spelt Berries, soaked overnight
- 1 strip Bacon, diced (can be omitted for a vegetarian version, replace with 1 tbsp Olive Oil)
- 3 cloves Garlic, minced
- 1 White Onion, finely chopped
- 2 Carrots, washed and chopped
- 1-1/2 cups peeled and cubed (about ½-inch) Butternut or Acorn Squash
- 1 tsp dried Oregano
- ½ tsp dried Thyme
- 1 Bay Leaf
- 1 (28 oz) can San Marzano Peeled Tomatoes
- 1 (15 oz) can Red Kidney Beans, drained and rinsed
- 5 cups homemade or low-sodium vegetable broth
- 1 bunch Tuscan Kale, stalks removed, leaves chopped
- Garnishes: chopped fresh basil, olive oil, shaved Parmesan cheese
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.
Add the tomatoes (squish them up with your hands first) and tomato liquid from the can, kidney beans, drained soaked spelt and vegetable broth. Cover and simmer for about 30 minutes.
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.
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.