Kale and Farro Soup
Published by Flatiron Books
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.
Preparation Time25 min
Cooking Time45 min
Total TimeUnder 2 Hours
Make Ahead RecipeYes
Type of DishSoup
- 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
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.
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.
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.
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.
Spoon into bowls, sprinkle each with about 1 tablespoon of cheese, and serve.
Copyright Oprah Winfrey, 2017