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Kale and Farro Soup

Kale and Farro Soup

I like all grains: hominy, barley, farro—you name it. When that diet came out that said wheat was so bad for you, I was like, "Well, I'm in big trouble 'cause that's what my body craves." And let's face it: Kale is the new black! We use it in a lot of soups.

Serves4

Preparation Time25 min

Cooking Time45 min

CostModerate

Total TimeUnder 2 Hours

Make Ahead RecipeYes

Type of DishSoup

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion, finely chopped
  • 1 leek, white and light green parts, thinly sliced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 2 cloves garlic, finely chopped
  • 2 cups pearled farro, rinsed and drained
  • 6 cups Great Chicken Stock (page 18)
  • 2 cups cubed (½ inch cubes) peeled butternut squash
  • 2- to 3-inch Parmesan cheese rind
  • 1 (14-ounce) can diced tomatoes, with juices
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 ½ teaspoons salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • 1 bunch kale, stems removed and coarsely chopped
  • Finely grated Parmesan cheese

Instructions

  1. Heat the oil in a large saucepan over medium heat. Add the onion and leek and cook until softened but not colored, about 4 minutes.

  2. Add the carrots and celery and cook for another 4 minutes, or until they start to soften. Add the garlic and cook until fragrant, about 1 minute.

  3. Add the farro and stir to coat. Add the chicken stock, squash, tomatoes, cheese rind, bay leaf, thyme, salt, and pepper. Increase the heat to high, bring to a simmer, then reduce the heat to medium-low, partially cover the pot, and simmer until the squash and farro are tender, 30 to 40 minutes.

  4. Stir in the kale leaves and simmer for 2 minutes, or until softened. Remove and discard the cheese rind and bay leaf. Taste and add more salt and pepper if needed.

  5. Spoon into bowls, sprinkle each with about 1 tablespoon of cheese, and serve.

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