Giada's "House" Soup Recipe

Name: Giada's "House" Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 leek, white and tender green parts only, finely chopped; 2 carrots, 1 finely chopped, 1 sliced; 1/2 fennel bulb, finely chopped; Kosher salt; 1/2 teaspoon red pepper flakes; 3/4 cup dried small white beans, such as navy; 1/2 to 3/4 cup farro; 1 15 -ounce can diced tomatoes; 2 quarts chicken stock (homemade or low-sodium); 2 to 3 sprigs thyme; 1 2 -inch piece parmesan cheese rind; 13 ounces turkey or Polska kielbasa, cut into half-moons; 4 to 5 large leaves Tuscan kale, ribs removed, chopped (about 2 cups); Grated parmesan cheese and fresh lemon juice, for serving (optional)

Servings: persons

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 leek, white and tender green parts only, finely chopped
2 carrots, 1 finely chopped, 1 sliced
1/2 fennel bulb, finely chopped
Kosher salt
1/2 teaspoon red pepper flakes
3/4 cup dried small white beans, such as navy
1/2 to 3/4 cup farro
1 15 -ounce can diced tomatoes
2 quarts chicken stock (homemade or low-sodium)
2 to 3 sprigs thyme
1 2 -inch piece parmesan cheese rind
13 ounces turkey or Polska kielbasa, cut into half-moons
4 to 5 large leaves Tuscan kale, ribs removed, chopped (about 2 cups)
Grated parmesan cheese and fresh lemon juice, for serving (optional)

1
Heat the olive oil in a large soup pot over medium heat.
2
Add the leek, chopped carrot and fennel and season with 1/2 teaspoon salt and the pepper flakes.
3
Saute slowly until the vegetables are very soft but not browned, about 3 minutes.
4
Add the white beans and farro and toast for a minute or two, then add the tomatoes with their juices and the chicken stock, thyme, parmesan rind and 4 cups water.
5
Bring to a boil, then reduce the heat to a steady simmer.
6
Cook, stirring occasionally, about 1 1/2 hours, or until the beans are tender but not mushy; they should be firm and separate.
7
Season with salt.
8
Add the kielbasa, kale and sliced carrot.
9
Cook until the kale and carrot are tender, about 15 minutes.
10
Remove and discard the thyme sprigs and parmesan rind.
11
Serve with a drizzle of olive oil, a sprinkle of grated parmesan and a squeeze of lemon, if you like.
12
Photograph by Con Poulos

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, plus more for drizzling, 1 leek, white and tender green parts only, finely chopped, 2 carrots, 1 finely chopped, 1 sliced, 1/2 fennel bulb, finely chopped, and more.

Yes, Giada's "House" 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.

That's it — enjoy your meal!

Giada's "House" Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions