Farro Soup with Kale and Cannellini
(adapted from Whole Grains Every Day, Every Way)
- 1 cup farro picked over and rinsed (or kamut)
- 1 1/2 Tbsp olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 garlic gloves, minced
- 1 cup dried cannellini beans, soaked overnight in ample water to cover (can subsitute 1 can cannellini beans)
- 8 cups vegetable broth (9 if using kamut) or water
- 1 15 oz can diced tomates (low sodium) with liquid
- 1 tsp salt plus more to taste
- 1 bunch kale about 12 oz
- 1/2 cup fresh basil or parsley, chopped
- 1/4 cup parmesan cheese
- freshly ground pepper to taste
- Set the farro in a large bowl and add ample cold water to cover while you cook the beans
- Heat 1 1/2 tsp olive oil in a large, heavy pot over medium-high heat. Stir in the onion, carrot and celery. Cook until the onion softens, about 3 minutes. Add the garlic and continue to cook until the onion is lightly browned, a few minutes more.
- Drain the cannellini beans and add them to the pot. Add the vegetable broth or water. Bring the liquid to a boil, then cover the pot and simmer until the beans are almost tender, 40-60 minutes.
- Drain the farro. Add the farro, tomatoes, and salt. Return to a boil, cover and simmer for 10 minutes.
- While the soup simmers, prepare the kale: Discard a few inches of the stem. Thinly slice the stems and coarsely chop the leaves. Rinse and Drain well.
- When the farro has simmered for 10 minutes, stir in the kale gradually, adding more as each batch wilts. Cover and continue cooking until the beans, farro and kale are tender, 10-20 minutes more. Add the remaining tablespoon of oil, the basil, cheese and salt and pepper to taste.
Yields 8 1 1/2 cup servings.
3 points per serving
This soup is rich, hearty, and has lots of textures going on, I think I’m in love.