SPELT VEGETABLE SOUP

Ingredients

• 1/3 cup spelt
• 1 1/3 cups water
• 2 tbsp grapeseed oil or canola oil
• 1 cup chopped leeks (white and tender light green portions only)
• 1 cup chopped onion
• 3/4 cup chopped parsnip
• 3/4 cup chopped peeled potato
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 2 cloves garlic, finely chopped
• 2 bay leaves
• 1 sprig fresh rosemary
• 4 cups no-salt-added vegetable broth
• 1 can (14 oz/398 mL) diced tomatoes
• 1 2/3 cups water
• 4 cups chopped kale
• 1 can (19 oz/540 mL) white kidney beans, rinsed and drained
• Salt and freshly ground pepper
• Freshly grated Parmesan cheese

Directions

1. Combine spelt and 1 1/3 cups water in a small saucepan. Bring to a boil. Reduce heat and simmer, covered, until spelt is tender but still slightly chewy, about 55 minutes; drain and set aside.
2. Heat oil in a Dutch oven over medium heat. Add leeks and onion; sauté until softened, about 3 - 4 minutes. Add parsnip, potato, carrot, celery, garlic, bay leaves and rosemary; sauté until vegetables are softened, about 7 minutes. Add broth, tomatoes and 1 2/3 cups water; stir to combine. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 20 - 30 minutes. Add spelt, kale and beans; stir to combine. Cook, stirring, until heated through. Season to taste with salt and pepper. Remove and discard bay leaves and rosemary. Serve topped with Parmesan cheese.