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Spelt and Kale Soup - Zuppa Di Farro e Cavolo Nero
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- 50 g pecorino cheese, cut in pieces (2 cm)
- 1 garlic clove
- 120 g onions, quartered
- 50 g celery, cut in pieces
- 20 g extra virgin olive oil, plus extra for drizzling
- 120 g spelt grains
- 950 g water
vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade
- 300 g cavolo nero, tough stems removed, sliced (2 cm)
- 1 tsp fine sea salt, or to taste
- 2 pinches ground black pepper, or to taste
- per 1 portion
- 969 kJ / 230 kcal
- 6.5 g
- 17.2 g
- 8.5 g
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