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.

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 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.

Giada's "House" Soup

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