Author Notes
A warming Blend of Autumn Flavors with a Little Twist of Italy. —Jennie Allen
Ingredients
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1
medium onion
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4
medium carrots
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1
medium red bell pepper
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6
cherry hot peppers
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4 cups
kale
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6
cloves garlic
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1 cup
farro
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1
delicata squash
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2 quarts
chicken stock
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1 pound
country style sausae
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1
bulb fennel, no frons
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salt to taste
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pepper to taste
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water as needed, or to desired thickness
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4
medium tomatoes
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2 tablespoons
poultry seasoning
Directions
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In a large stock pot, saute coursly diced onions and sausage in olive oil until sausage is cooked through. Add sliced carrots ( about 1/4 in thick), diced peppers, diced fennel (tender parts of bulb only). Add diced tomatoes and garlic and continue to saute until vegetables are tender and fragrant.
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Add poultry seasoning, chicken stock and white wine. Simmer for about 1/2 hour. Meanwhile, coursly chop kale making sure to avoid the woody stems. Half the delicata squash and scoop out seeds with a spoon (seeds are delicious when roasted) cut again into quarters and slice across into 1/4 in pieces, skins on!. Add to the pot along with farro and continue to simmer until faro is al dente and kale is tender. Salt , pepper and water to taste and desired thickness. Can be eaten or frozen for up to 3 months. Serve with a crusty bread.
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