Tuesday, December 21, 2010

Farro, Winter Squash and Kale Soup Recipe

Copyright 2010 by Cooking With The Single Guy

1 cup farro
1 lb. French winter squash or butternut squash (about half a squash), peeled and chopped into 3/4-inch cubes
1 (15 oz.) can of white beans
2 cups kales, sliced
15 oz. cooked Canadian bacon or ham, sliced into strips
1 medium sweet onion or red onion, sliced thinly
2 celery stalks, sliced thinly
4 cups of chicken broth
4 cups of water
2 to 3 T extra virgin olive oil
salt and pepper

In an enameled cast-iron pot or dutch oven, warm olive oil over medium high heat and add onions and celery. Cook until softened, about 5 minutes. Add farro and Canadian bacon and stir for a minute until farro is coated and shiny. Then add broth, water, and squash. Bring pot to a boil and reduce to simmer for 20-25 minutes until squash is tender.

Then add kale and beans and cook for another 10 to 15 minutes. Season with salt and pepper to taste, then remove from heat and ladle into bowls. Serve with breadsticks.

Makes 6 to 8 servings.

Pair with a glass of Zinfandel.

TIP: I suggest you thinly slice a lot of the ingredients to counter the shape of the farro and cubed squash. But if you want, you can dice some of the ingredients like the onions and ham to make it easier to eat. For me, the slices make the soup more hearty.


Hungry Dog said...

I'm going to make your soup! I LOVE farro. The husband doesn't find it that interesting but I love that chewy texture. This recipe looks great. Happy holidays, Ben!

Carolyn Jung said...

A scrumptious sounding soup. I love adding kale to soups. It adds this wonderful subtle sweetness. And you can never go wrong with throwing some ham or bacon into the pot, too.

crazysweetlife.com said...

Yum! This looks delicious!

Shannon Mackenzie Orr said...

Have you ever been to Gjelina restaurant in Venice, Ca? They currently have a Squash Farro and Kale soup on their menu, and it is to die for. The way chef Travis Lett handles vegetables is inspiring. They are rustic and comforting - even the biggest carnivore would love them. If you get a chance to jump down to LA be sure to head to Abbot Kinney Rd. to dine there!