Farro, Kale and Butternut Squash Soup

By • January 5, 2015 0 Comments

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Author Notes: January is bowl-month in our home. Bowls of nourishing soups and stews are perfect for the cold weather and a comforting alternative to the highfalutin presentations of the holidays. I make this healthy hearty soup throughout the winter. Kale, farro, garlic, and butternut squash team up in steaming chicken stock, checking off all of the flavor and nutrient boxes. Remove the tough ribs from the kale before chopping.TasteFood


Serves 4 to 6

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 cup uncooked farro, rinsed and drained
  • 6 cups chicken stock, preferably homemade
  • 2 cups (1/2-inch) cubed butternut squash
  • 1 (15-ounce) can Italian plum tomatoes with juice
  • 1 (2 to 3-inch) rind Parmigiano-Reggiano cheese
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 to 3 cups coarsely chopped green kale (Tuscan or curly)
  • Finely grated Parmigiano-Reggiano cheese for sprinkling
  1. Heat the oil in a soup pot over medium heat. Add the onion and sauté until softened without coloring, about 3 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the farro and stir to coat. Add the chicken stock, squash, tomatoes, cheese chunk, bay leaf, thyme, salt, and black pepper. Bring to a boil over medium-high heat, breaking up the tomatoes with a wooden spoon. Reduce the heat to medium-low and partially cover the pot. Simmer until the squash and farro are tender, about 30 minutes.
  2. Stir in the kale leaves and simmer until the kale brightens in color and just wilts, 1 to 2 minutes. Discard the cheese rind and bay leaf. Taste for seasoning. Ladle into bowls and grate cheese over the soup. Serve immediately.

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