There is nothing quiet like a piping hot bowl of soup to warm you up on a cold day. Give me a bowl of good soup, a loaf of bread and some cheese and I will be happy. This soup is flavorful and so delicious, not to mention very heathy for you! It is filled with beans, kale, farro, and carrots. This recipe makes a ton of soup and makes for great leftovers and it also freezes very well. I hope you enjoy it as much as I did!
Farro, Kale, and Bean Soup
- 1 tbsp extra virgin olive oil
- 1 medium onion, diced
- 4 cloves of garlic, minced
- 3 medium carrots, peeled and diced
- 1 tsp sea salt
- 1 tsp black pepper
- 1 cup dry farro
- 6 oz stewed tomatoes or tomato puree (I used stewed tomatoes)
- 4 cups low sodium veggie (or chicken) broth (you may need to add water or additional broth to thin it out more)
- 2 bay leaves
- 1 sprig of fresh rosemary
- 2 sprigs of fresh thyme
- 1 can (15 oz) cannellini or great northern beans, rinsed
- 2 cups kale, washed, stems removed and chopped into 1″ ribbons
- optional: fresh grated parmesan
- Saute the onion, garlic, and carrots in the olive oil over medium heat for 5-7 minutes. Season with salt and pepper.
- Add farro, tomatoes, broth, bay leaves, rosemary, and thyme. You may need to add water to thin the soup out more if the broth was not enough.
- Cover and bring to a boil.
- Reduce heat to medium-low and simmer, covered for 30 minutes.
- Remove bay leaves and the stems of the rosemary and thyme.
- Add beans and kale, cover and simmer over medium heat for about 15 minutes.
- Season with salt and pepper to taste. Serve with freshly grated parmesan.
[from Gen Y Foodie]
What is your favorite soup recipe?
What is your favorite comfort food on a cold winter day?
I hope that everyone had a wonderful holiday. I don’t know about you but I had a pretty tough time waking up for work this morning. I got used to sleeping in…or it may have had something to do with watching Breaking Bad too late last night. We are on episode 2 of Season 4. This weekend I sat in front of the TV for way too long watching episode after episode. I usually never watch TV or follow any TV series. I guess I’m lucky that I am way behind everyone else…I don’t know how I could go an entire week before seeing the next episode.
Now it’s back to reality for a few weeks before we celebrate the best holiday of all! Meanwhile, if you are looking for a quick and delicious dinner to get you through your week, you should try this roasted butternut squash, kale and fontina cheese pizza. It is super easy and cheap to make. Pizza is the best.
pizza with butternut squash, kale, and fontina cheese
There are so many different flavor combinations that you can use when making pizza. This pizza was so delicious and perfect for the colder months. I loved it just the way it was but next time I may even think about throwing some caramelized onions on top for even more flavor.
- pizza dough (buy from a pizza shop or make your own)
- a couple of handfuls of kale, torn into small pieces
- about 2 cups of butternut squash, cubed
- 8 ounces of fontina cheese, shredded
- 2 tablespoons of olive oil
- salt and pepper
- Preheat oven to 425 degrees and preheat grill with pizza stone on high.
- Cube butternut squash and place on baking sheet. Toss with olive oil and season with salt and pepper. Place in preheated oven and roast for about 25 minutes or until cooked through.
- Roll out your dough into a circle and cover with roasted squash and fontina cheese. Top with kale.
- Place on preheated pizza stone and cook until cheese melts and crust is lightly browned.
How did you spend your Thanksgiving?
What are you making for dinner this week?