Sunday, January 27, 2013

Kale and Farro Soup

Soup is one of my go-to weekday lunch options. I like to take the time to make a big pot of soup on Sunday and then portion the soup into individual containers. Early mornings always seem a little less chaotic when lunch is already packed. I am always looking for new soup recipes that are healthy yet filling. The below soup is delicious plus it's filled with nutrients- superfood kale, vitamin rich butternut squash, and farro which is high in protein.

Picture from TasteFood
Kale and Farro Soup
** adapted from TasteFood

Serves: 6
Prep/Cook Time: 30 minutes

1 T. olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1 c. farro
6 c. chicken stock
2 c. butternut squash, peeled, seeds removed, and cubed
1 (15oz) can Italian plum tomatoes
1 bay leaf
2 tsp dried thyme
salt and pepper
2 to 3 cups coarsly chopped kale, stems removed
grated Parmesan, option

Heat oil in a large soup pot over medium heat. Saute the onion and garlic until softened, about 3-4 minutes. Add the farro and stir to coat. Add the chicken stock, butternut squash, tomatoes, bay leaf, thyme, and salt and pepper. Bring to a boil, using the back of the spoon break up the tomatoes, and then simmer until the squash is tender, about 30 minutes. Stir in the kale leaves. Serve with grated Parmesan.

** If making this for weekday lunches, I would suggest adding in a little more stock or water. The farro seemed to absorb a lot of the liquid over the course of the week.

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