Kale And Farro Soup Recipes

Steps:

• Heat oil in a medium pot over medium. Add onion, carrot, and celery and cook, stirring, until vegetables are tender, 6 to 8 minutes. Add sage and tomatoes; cook, stirring, 2 minutes. Add 6 cups water, kale, and beans; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, partially covered, stirring occasionally, until greens are tender, 30 minutes. Let cool slightly.
• Transfer 2 cups of soup to a blender; puree. Return to pot; stir in farro and season with salt and pepper. Serve with a drizzle of oil.

Steps:

• Cook 1 cup farro as the label directs. Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add 1 small bunch chopped Tuscan kale and a pinch each of salt and red pepper flakes. Cook, stirring, until the kale wilts, about 3 minutes. Stir in the farro and 1 tablespoon olive oil, then 1/4 cup grated parmesan; season with salt. Drizzle with more oliuve oil and top with more parmesan.

Steps:

• Blend contents of 1 can cannellini beans with its liquid in a blender until pureed.
• Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, Spanish onion, and leek in hot oil until the onion is translucent, about 5 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more.
• Stir farro into the vegetable mixture; add water, pureed cannellini beans, the drained cannellini beans, diced tomatoes, vegetable broth, zucchini, tomato paste, thyme, and red pepper flakes. Stir the mixture well and bring to a boil; reduce heat to medium-low, place a cover on the pot, and simmer until the farro is tender, 45 minutes to 1 hour.
• Stir kale, salt, and pepper into the stew. Add more water to the stew if needed to keep everything covered in liquid and continue cooking until the kale is bright green and fully tender, about 30 minutes more.

Steps:

• Set the farro in a large bowl or spouted glass measuring cup and add ample cold water to cover. Set aside while you cook the beans.
• Heat 1 tablespoon of the oil in a large, heavy pot over medium­high heat. Stir in the onion, carrot, and celery. Cook until the onion softens, about 3 minutes. Add the garlic and continue to cook until the onion is lightly browned, a few minutes more.
• Drain the cannellini beans and add them to the pot. Add 8 cups of water. Bring the liquid to a boil, then cover the pot and simmer until the beans are almost tender, 40 to 60 minutes (depending on age and storage conditions).
• Drain the farro. Add the farro, tomatoes, and salt. Return to a boil, then cover and simmer for 10 minutes.
• Meanwhile, prepare the kale: Discard a few inches of the tough root ends. Thinly slice the stems and coarsely chop the leaves. Rinse well by dunking it in a large bowl or sink full of water. Drain well.
• When the farro has simmered for 10 minutes, stir in the kale gradually, adding more as each batch wilts. Cover and continue cooking until the beans, farro, and kale are tender, usually 10 to 20 minutes more. Add the remaining tablespoon of oil, the basil, cheese, and salt and pepper to taste.
• Express Farro and Chickpea Soup
• Soak the farro for 10 to 15 minutes. Instead of dried cannellini beans, substitute 1 can (16 or 19 ounces) chickpeas, drained and rinsed. Add them when you add the drained farro.

Steps:

• Heat dressing in large saucepan on medium heat. Add onions and mushrooms; cook 6 to 8 min. or until mushrooms release their liquid and are evenly browned, stirring occasionally.
• Add all remaining ingredients except cheese; stir. Bring to boil; simmer on medium-low heat 30 to 35 min. or until farro and kale are tender, stirring occasionally.
• Serve topped with cheese.