
Devices & Accessories
Spelt and Kale Soup - Zuppa Di Farro e Cavolo Nero
Prep. 5 min
Total 55 min
6 portions
Ingredients
-
pecorino cheese cut in pieces (2 cm)50 g
-
garlic clove1
-
onions quartered120 g
-
celery cut in pieces50 g
-
extra virgin olive oil plus extra for drizzling20 g
-
spelt grains120 g
-
water950 g
-
vegetable stock cube (for 0.5 l) crumbled1
-
cavolo nero tough stems removed, sliced (2 cm)300 g
-
fine sea salt or to taste1 tsp
-
ground black pepper or to taste2 pinches
Difficulty
easy
Nutrition per 1 portion
Protein
6.5 g
Calories
969 kJ /
230 kcal
Fat
8.5 g
Carbohydrates
17.2 g
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Italian Kitchen
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UK and Ireland
UK and Ireland