Farro, Kale And Butternut Squash Soup Recipe

Name: Farro, Kale And Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, chopped; 2 cloves garlic, finely chopped; 1 cup uncooked farro, rinsed and drained; 6 cups chicken stock, preferably homemade; 2 cups (1/2-inch) cubed butternut squash; 1 (15-ounce) can Italian plum tomatoes with juice; 1 (2 to 3-inch) rind Parmigiano-Reggiano cheese; 1 bay leaf; 1 teaspoon dried thyme; 1 teaspoon salt, or to taste; 1/2 teaspoon freshly ground black pepper; 2 to 3 cups coarsely chopped green kale (Tuscan or curly); Finely grated Parmigiano-Reggiano cheese for sprinkling

Servings: persons

1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 cup uncooked farro, rinsed and drained
6 cups chicken stock, preferably homemade
2 cups (1/2-inch) cubed butternut squash
1 (15-ounce) can Italian plum tomatoes with juice
1 (2 to 3-inch) rind Parmigiano-Reggiano cheese
1 bay leaf
1 teaspoon dried thyme
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
2 to 3 cups coarsely chopped green kale (Tuscan or curly)
Finely grated Parmigiano-Reggiano cheese for sprinkling

1
Heat the oil in a soup pot over medium heat. Add the onion and saute until softened without coloring, about 3 minutes. Add the garlic and saute until fragrant, about 1 minute. Add the farro and stir to coat. Add the chicken stock, squash, tomatoes, cheese chunk, bay leaf, thyme, salt, and black pepper. Bring to a boil over medium-high heat, breaking up the tomatoes with a wooden spoon. Reduce the heat to medium-low and partially cover the pot. Simmer until the squash and farro are tender, about 30 minutes.
2
Stir in the kale leaves and simmer until the kale brightens in color and just wilts, 1 to 2 minutes. Discard the cheese rind and bay leaf. Taste for seasoning. Ladle into bowls and grate cheese over the soup. Serve immediately.

1582

kcal

Calories

119

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium yellow onion, chopped, 2 cloves garlic, finely chopped, 1 cup uncooked farro, rinsed and drained, and more.

Yes, Farro, Kale And Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Farro, Kale And Butternut Squash Soup

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