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Kale and Farro Soup
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Brief Description
Use curly green or lacinato kale in this hearty, healthy soup.
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Main Ingredient
butternutsquash
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Category: Soups
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 50 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Remember to remove tough ribs from kale leaves before chopping for soup. Make it dairy-free by leaving out cheese rind.
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Posted By: mcarradmin
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Posted On: Dec 29, 2013
Number of Servings:
Ingredients:
- 1 tablespoons - olive oil
- 1 - medium yellow onion, chopped
- 2 cloves - garlic, finely chopped
- 1 cups - farro
- 6 cups - reduced-sodium chicken broth, plus additional broth as necessary
- 2 cups - butternut squash cubes (1/2 inch)
- 1 cans - (15-ounce) Italian plum tomatoes with juice
- 1 cubes - (2-inch) rind of Parmigiano cheese
- 1 - bay leaf
- 2 teaspoons - dried thyme or 1 tablespoon fresh thyme
- 1 teaspoons - salt
- 1 teaspoons - freshly ground black pepper
- 2 - to 3 cups coarsely chopped green kale
- - Grated Parmigiano cheese
Directions:
Heat oil in a soup pot over medium heat. Add onion and saute until softened, 2 to 3 minutes. Add garlic and saute until fragrant, 1 minute. Add farro and stir to coat.
Add chicken broth, squash, tomatoes, cheese chunk, bay leaf, thyme, salt and pepper. Bring to a boil, breaking up tomatoes with a wooden spoon.
Reduce heat, partially cover and simmer until squash is tender and farro is cooked, about 30 minutes. (Add more broth to desired consistency if soup is too thick.) Taste for seasoning.
Stir in kale leaves; simmer until kale brightens in color and just wilts, about one minute. Discard Parmigiano rind.
Ladle into bowls and grate cheese over the soup. Serve immediately.
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