Kale and Farro Soup Recipe

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Kale, Glorious Kale 100 Recipes for Nature's Healthiest GreenFarro, an Italian whole wheat grain, adds heartiness to this kale and vegetable soup. It also cooks faster than traditional barley, which makes this an easy, quick soup to make. To create a vegetarian version of this soup, add water instead of stock plus two Parmesan rinds.

  • Yield: 6 Servings


  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 whole leek, all parts, cut in half lengthwise, rinsed, and sliced
  • 2 medium garlic cloves, minced
  • 8 cups chicken stock
  • 2 large carrots, sliced into half-moons (about 2 cups)
  • 2 celery stalks, diced
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
  • ½ cup farro, rinsed
  • 2½ teaspoons kosher salt, divided
  • 4 cups kale (½ bunch, stripped from stalk, chopped into bite-size pieces, and rinsed)
  • 1 (14-ounce) can diced tomatoes, with juices
  • Freshly ground black pepper
  • Parmesan, grated
How to Make It
  1. In a soup pot, heat the olive oil and sauté the onion over medium heat for 4 to 5 minutes, stirring occasionally. Add the leek and sauté until the leek is softened, about 4 minutes. Add the garlic and sauté for another 1 to 2 minutes. Add the stock, carrots, celery, thyme, farro, and 1 teaspoon of salt and bring to a boil. Lower the heat to low and simmer the soup, partially covered, for 15 minutes.
  2. Stir in the kale and tomatoes. Bring to a boil again, lower the heat to low and simmer for a final 15 to 20 minutes, until the farro is tender. Taste the soup and add additional salt—I used about 2½ teaspoons of kosher salt in all—and a few grinds of pepper. Top each bowl with Parmesan to taste, for more depth of flavor.

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