~ Kale and Farro Soup ~
I don’t usually make New Years resolutions, but if I did, it would be to get my kids to eat more kale. Do you think they’ll notice the kale in this stew?
January is not only bowl-month in our home, it’s kale month. Bowls of nourishing soups and stews are perfect for the cold weather and a comforting alternative to the highfalutin presentations of Christmas past. And kale is everywhere right now, flamboyantly in season touting deeply colored emphatically shaped leaves, towering in piles on market shelves and tables. Good timing is all I have to say. Kale is a superfood, packed with nutrients and anti-oxidants, and an excellent way to jump start the new year in good health. And why hold back with just one nutritious ingredient? Kale teams up with farro, a nutty ancient grain packed with protein and fiber and chunks of vitamin-rich butternut squash in this healthy, hearty soup.
Kale and Farro Soup
Either curly green or lacinato kale may be used for the soup. Remove tough ribs from leaves before chopping.
Serves 4 to 6
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 cup farro
6 cups chicken stock, plus additional stock as necessary
2 cups butternut squash, cut in 1/2 inch cubes
1 (15-ounce) can Italian plum tomatoes with juice
1 (2-inch) chunk of rind of Parmigiano cheese
1 bay leaf
2 teaspoons dried thyme or 1 tablespoon fresh thyme
1-2 teaspoons salt, to taste
1 teaspoon freshly ground black pepper
2 to 3 cups coarsely chopped green kale
Grated Parmigiano cheese
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 stock, 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 stock 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.
More bowl food? Try these recipes:
Lentil Soup from TasteFood
White Bean, Chicken, Sausage Stew from the Kitchn
Chicken, Farro, Shiitake Soup from TasteFood
Roasted Root Vegetable Bisque from Eat Live Run
Black Bean, Sausage, Butternut Squash Chili from TasteFood