Farro and Kale Soup--Timeless Natural Food

Farro and Kale Soup

Farro and kale - the best of both worlds in one beautiful winter soup. This recipe was adapted from a featured recipe in the January 2014 issue of "relish" and created by Lynda Balslev, a food writer from Kentfield, California.

Course Soup
Cuisine Vegetarian

Ingredients

1 tablespoon Olive Oil
1 medium Onion chopped
2 cloves Garlic finely chopped
1 cup Timeless Farro
6 cups Chicken or Vegetarian Broth
2 cups peeled Butternut Squash cubes 1/2 inch
8 Italian Plum Tomatoes coarsely chpped
1 piece Parmigiano Reggiano cheese rind
1 teaspoon dried Thyme (or 1 tablespoon fresh Thyme)
1/2 teaspoon Salt
3 cups coarsely chopped Green Kale
grated Parmigiano Reggiano Cheese

Servings: servings

Units:

Rating	1 2 3 4 5 Votes: 1 Rating: 3 You: Rate this recipe!
Servings	6servings
Prep Time	10minutes
Cook Time	45minutes

Instructions

Heat oil in a soup pot over medium heat. Add onion and saute until softened, 2 to 3 minutes.
Add garlic and saute 1 minute.
Add Farro and stir to coat.
Add broth, squash, tomatoes, cheese rind, thyme and salt. Bring to a boil.
Reduce heat, partially cover and simmer until squash is tender and Farro is cooked, about 30 minutes.
Stir in kale and simmer 2 minutes.
Discard cheese rind. Ladle into bowls and sprinkle grated cheese on top.