Kale and Farro Soup

kale squash farro tastefoodxx

 ~ 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

 

17 responses to “Kale and Farro Soup

  1. I can’t wait to try this recipe!

  2. The slightly chewy background from the faro makes this a most amazing soup. And the broth sounds enticing, tomatoes simmered with onion, garlic and parmesan rind, a tasty way to begin the year!

  3. We have kale in our fridge ALL the time, and I will never run out of ways to eat it. I just added your yummy soup as one more way.

  4. You and Steve of “Oui, Chef” taught me to love kale – and, more importantly, how to cook with it. Farro and I have yet to forge a friendship, but I’m working on it.

  5. This looks delicious too! Thanks for posting it (from Sandy’s St. Louis sister)

  6. We’re on a huge kale kick lately. This MUST be tried. Hmm, too passive. We must try this!

  7. Well I think they’ll notice the kale, but honestly how could they not love it in this great soup?!

  8. Healthy and comforting! This soup sounds great.

    Cheers,

    Rosa

  9. Love the look and sound of this soup! With the wind blowing rain against my window right now I am craving soup and am happy to say I can make this one tonight. I have kabocha squash on hand, which I think can sub well for the butternut. Thanks for sharing!

  10. Oohhh…make mine a double!

  11. I can only hope that one day my kids will love everything I put on the table! I was that kind of eater when I was young, but my sister was not. And my mom was an amazing cook…
    Here’s to trying anyway!
    Happy New Year.

  12. I agree–what a wonderful way to start the year! The flavors in this soup look and sound vibrant and simple (perfection, in my book!). This would make a lovely contribution to this month’s Shine Supper Club. I hope you’ll join us!

  13. I love kale! I just found this recipe while doing research on kale for an article I just published. It’s a fun exploration of kale’s history and super-powers! Please check it out and leave a comment if you like it, or share it with your readers:

    http://superhumanfoods.org/2012/11/kale-the-king-of-vegetable-superfoods.html

  14. Love the combo of kale and farrow in a soup. Perfect for winter!

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