You get a bowl of soup!
Recipe below from Tasting Table, and right here, in its entirety!
Oprah's Kale and Farro Soup
Makes 6 to 8 servings
Recipe adapted from 'Food, Health, and Happiness: 115 On-Point Recipes for Great Meals and a Better Life,' by Oprah Winfrey
1 tablespoon olive oil 1 small yellow onion, finely chopped 1 leek, white and light green parts only, halved—rinsed and thinly sliced 2 medium carrots, diced 2 celery stalks, diced 2 garlic cloves, minced 2 cups pearled farro, rinsed and drained 1 pound (2 cups) peeled butternut squash, cut into ½-inch cubes 8 cups chicken stock (or use veg stock to make this recipe vegetarian!) One 14-ounce can diced tomatoes One 3-inch Parmesan rind, plus freshly grated Parmesan, for garnish 1 bay leaf 1 teaspoon dried thyme Kosher salt and freshly ground pepper, to taste 1 bunch (6 ounces) green curly kale, stems removed and leaves roughly chopped
In a large saucepan, heat the olive oil over medium heat. Add the onion and leek, and cook until softened, 4 minutes. Add the carrots and celery, and cook until beginning to soften, another 4 minutes. Add the garlic and cook until fragrant, 1 minute.
Stir in the farro, followed by the squash, chicken stock, tomatoes, Parmesan rind, bay leaf, thyme, salt and pepper. Bring to a light simmer and cook, partially covered, until the farro and squash are tender, 30 to 35 minutes.
Stir in the kale and cook until tender, 2 minutes more. Adjust the seasoning with salt and pepper, then divide between bowls. Garnish with freshly grated Parmesan and serve.
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