Farro, Kale and Bean Soup
Update: This recipe made the Top 9 Today! I want to thank all of you so much for your buzz.
The week of kale continues! It was FREEZING today. When Craig and I left the house to go to work this morning it was 6 degrees! Winter officially arrived it's not fun. When I got home, I was craving something warm and comforting, like pasta. Unfortunately, despite having a months supply of homemade sauce in my freezer, I had no pasta at all. This is a very rare occurrence. So, I decided to clean out my cabinets and see what I could throw together. I ultimately decided on an Italian flavored soup filled with the healthy trifecta: beans, greens and whole grains. This simple vegetarian soup is filled with nutty farro, creamy beans and kale. It's a great way to make a filling meal that is low in calories while packed with protein and fiber. Topped with some yummy parmesan, it made for a warm and hearty dinner.
Farro takes a bit of time to cook, but this soup is pretty hands off. You basically just throw everything together and let it simmer for a while. You can certainly substitute any type of green you have on hand, escarole or rabe would be really good as well. I am most excited about the leftovers, the flavors will intensify in the fridge overnight. This should keep in the fridge for 3 days.
Read more for the full recipe!
1 tbsp extra virgin olive oil
1 medium onion, diced
4 cloves of garlic, minced
3 medium carrots, peeled and diced
1 tsp sea salt
1 tsp black pepper
1 cup dry farro
6 oz stewed tomatoes or tomato puree
12 oz low sodium veggie (or chicken) broth
2 bay leaves
1 sprig of fresh rosemary
2 sprigs of fresh thyme
1 can (15 oz) cannellini or great northern beans, rinsed
2 cups kale, washed, stems removed and chopped into 1" ribbons
optional: fresh grated parmesan
Step by Step Instructions:
1. Saute onion, garlic, and carrot in olive oil on medium heat 5-7 minutes
2. Season with salt and pepper
3. Add farro, tomatoes, broth, bay leaves, rosemary and thyme
4. Cover and bring to a boil
5. Reduce heat to med-low and simmer, covered for 30 minutes
6. Remove bay leaves, and the stems of the rosemary and thyme
7. Add beans and kale, cover and simmer on medium heat for 15 minutes
8. Serve with parmesan