FARRO SOUP WITH KALE AND CANNELLINI
Provided by Lorna Sass
Categories Soup/Stew Bean Leafy Green Vegetable Vegetarian Dinner Kale Legume Fall Winter Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Set the farro in a large bowl or spouted glass measuring cup and add ample cold water to cover. Set aside while you cook the beans.
- Heat 1 tablespoon of the oil in a large, heavy pot over mediumÂhigh 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 8 cups of water. Bring the liquid to a boil, then cover the pot and simmer until the beans are almost tender, 40 to 60 minutes (depending on age and storage conditions).
- Drain the farro. Add the farro, tomatoes, and salt. Return to a boil, then cover and simmer for 10 minutes.
- Meanwhile, prepare the kale: Discard a few inches of the tough root ends. Thinly slice the stems and coarsely chop the leaves. Rinse well by dunking it in a large bowl or sink full of water. 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, usually 10 to 20 minutes more. Add the remaining tablespoon of oil, the basil, cheese, and salt and pepper to taste.
- Express Farro and Chickpea Soup
- Soak the farro for 10 to 15 minutes. Instead of dried cannellini beans, substitute 1 can (16 or 19 ounces) chickpeas, drained and rinsed. Add them when you add the drained farro.
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Charles Ruffin
[email protected]This is the best farro soup I've ever had. I will definitely be making it again.
Virginia Kennedy
[email protected]This soup is a great way to warm up on a cold day.
Gudu kassa
[email protected]I love the simplicity of this soup. It's made with a few simple ingredients, but it's packed with flavor.
Brandy Edwards (MissHoneyB79)
[email protected]This soup is very flavorful and satisfying. The kale and cannellini beans add a nice touch.
Zariah Beamon
[email protected]I'm not a big fan of farro, but I really enjoyed this soup. The farro was cooked perfectly and it had a nice nutty flavor.
Lindsay Hall
[email protected]This soup is delicious and healthy. It's a great way to get your daily dose of vegetables.
Joel Smith
[email protected]I made this soup in my slow cooker and it turned out perfectly. It's so easy to make and it's a great way to have a healthy meal ready when you get home from work.
Veronica Essien
[email protected]This soup is a great way to use up leftover vegetables.
Nantale Jannat
[email protected]I love the combination of flavors in this soup. The sweetness of the carrots and the smokiness of the paprika are a perfect match.
Sheelekeni Selmah
[email protected]This soup is so hearty and filling. It's perfect for a cold winter day.
Mohammad Hejazi
[email protected]I'm not a huge fan of kale, but this soup changed my mind. The kale was cooked perfectly and it added a delicious flavor to the soup.
heisenburg jr
[email protected]This is my new favorite soup recipe. It's so easy to make and it's always a hit with my guests.
Ra Him
[email protected]I made this soup for a potluck and it was a huge success. Everyone loved it!
Shokal Khan
[email protected]This farro soup was a hit with my family! The flavors were perfectly balanced, and the kale and cannellini beans added a nice texture and heartiness.