Tuscan Style Soup Recipe by Chemamma
Cooking Instructions 2 hours + soaking 1 The night before making the soup, soak the beans and chickpeas in water for at least 8 hours. Drain and rinse them, then prepare the rest of the ingredients. 2 Chop the onion and sauté it with a drizzle of olive oil in a large pot. Meanwhile, peel the carrot and celery and dice them. 3 Add the vegetables to the onion and pour in about 8 cups of water (about 2 liters). Adjust the amount of water depending on how brothy you want the soup. 4 While the soup starts cooking, peel and dice the potatoes, then add them to the pot. Add the chickpeas and beans as well. Finally, clean the kale by removing the tough center stem and slicing it into strips. 5 Add the kale to the soup, then add the farro (rinse it under running water first). 6 Simmer for 40 minutes. Serve hot. 1 The night before making the soup, soak the beans and chickpeas in water for at least 8 hours. Drain and rinse them, then prepare the rest of the ingredients. 1 The night before making the soup, soak the beans and chickpeas in water for at least 8 hours. Drain and rinse them, then prepare the rest of the ingredients. 2 Chop the onion and sauté it with a drizzle of olive oil in a large pot. Meanwhile, peel the carrot and celery and dice them. 2 Chop the onion and sauté it with a drizzle of olive oil in a large pot. Meanwhile, peel the carrot and celery and dice them. 3 Add the vegetables to the onion and pour in about 8 cups of water (about 2 liters). Adjust the amount of water depending on how brothy you want the soup. 3 Add the vegetables to the onion and pour in about 8 cups of water (about 2 liters). Adjust the amount of water depending on how brothy you want the soup. 4 While the soup starts cooking, peel and dice the potatoes, then add them to the pot. Add the chickpeas and beans as well. Finally, clean the kale by removing the tough center stem and slicing it into strips. 4 While the soup starts cooking, peel and dice the potatoes, then add them to the pot. Add the chickpeas and beans as well. Finally, clean the kale by removing the tough center stem and slicing it into strips. 5 Add the kale to the soup, then add the farro (rinse it under running water first). 5 Add the kale to the soup, then add the farro (rinse it under running water first). 6 Simmer for 40 minutes. Serve hot. 6 Simmer for 40 minutes. Serve hot. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Mango 🥭 pico. (Mexican style mango 🥭 Vavo's Peach Mango Salsa Energy ball (oatmeal, dates, almond butter) GF EF DF Vavo's Camp Beans Vavo's Brisket Sauce Mango 🥭 pico. (Mexican style mango 🥭 Vavo's Peach Mango Salsa Energy ball (oatmeal, dates, almond butter) GF EF DF Vavo's Camp Beans Vavo's Brisket Sauce Vavo's Peach Mango Salsa Oil Free Sabudana vada Sabudana Upma Chilli Chicken Chines Rice with Chicken Manchurian TARKA DAAL 🍛 Pani puri Bun Pizza Sandwich Dabela Chana Chicken Pulao 😋🤩 Vavo's Peach Mango Salsa Oil Free Sabudana vada Sabudana Upma Chilli Chicken Chines Rice with Chicken Manchurian TARKA DAAL 🍛 Pani puri Bun Pizza Sandwich Dabela Chana Chicken Pulao 😋🤩