Kale and Farro Soup(ish)

*Post by Angela.

I've noted how much I love farro. My love for kale equals that. So this recipe grabbed me by the eyesockets and wouldn't let me go. While there was a serious snafu during the preparation of this meal, it still turned out really good - hearty, tasty, and healthy.

 

List of ingredients:

• 4 tbsp olive oil
• 1 small white onion
• 1 leek, white and pale green parts only, trimmed, thinly sliced and rinsed well
• 4 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 6 cups vegetable broth
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 2 cups farro
• 1 large bunch kale, ribs removed and leaves torn
• 1 14-oz. can diced tomatoes
• 1/2 cup grated parmesan cheese
• Salt and pepper

I heated the olive oil over medium heat in my big pot, and cooked the onion and the leek for about 5-7 minutes, until softened. I added the garlic and thyme and cooked just a minute longer.I added the stock, carrots, celery, farro and a little salt, brought it to a boil, then reduced the heat and let it simmer, partially covered. 

I added the kale and tomatoes and continued to simmer. Here's where the troubles occurred: I got preoccupied and instead of simmering it for 20 minutes, I let half an hour slip by, at which point, most of the liquid had burned off, and I had a nice blackened crust covering the bottom of the pot. I was scared that I had ruined the entire meal, but luckily, the majority of the soup (which was not really a soup at this point, more of a stew-ish kind of thing) was salvagable. So I scooped out the unburned portion and topped it with parmesan.

And you know what? I think I kind of preferred this less liquid-y version (although I can't say for sure, not having had the original version). It felt more like a meal than a soup would, I think. And it was really good - I love the nuttiness and texture of the farro, which elevates this above your typical vegetable soup/stew. If anyone else has a good kale & farro recipe, I'd love you forever if you'd share!