Author Notes
A warming Blend of Autumn Flavors with a Little Twist of Italy. —Jennie Allen
Continue After Advertisement
Ingredients
-
1
medium onion
-
4
medium carrots
-
1
medium red bell pepper
-
6
cherry hot peppers
-
4 cups
kale
-
6
cloves garlic
-
1 cup
farro
-
1
delicata squash
-
2 quarts
chicken stock
-
1 pound
country style sausae
-
1
bulb fennel, no frons
-
salt to taste
-
pepper to taste
-
water as needed, or to desired thickness
-
4
medium tomatoes
-
2 tablespoons
poultry seasoning
Directions
-
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.
-
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.
See what other Food52ers are saying.