Oprah's Kale and Farro Soup
Servings: 6 servings
Calories: 40kcal
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 1 leek white and light green parts thinly sliced
- 2 medium carrots peeled and diced
- 2 ribs celery diced
- 2 cloves garlic finely chopped
- 2 cups pearled farro rinsed and drained
- 6 cups low sodium organic chicken stock
- 2 cups peeled butternut squash cut into 1/2 inch cubes
- 1 14-ounce can diced tomatoes, with the juices
- 2 inch Parmesan cheese rind
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1 bunch of kale stemmed and chopped
- Fresh Parmesan cheese
Instructions
- Heat oil in a large soup pot over a medium heat.
- Add in onions and leeks and cook until softened but not colored, about 4 minutes. Add in carrots, celery, and garlic and cook for another 4 minutes to until the veggies are beginning to soften.
- Stir in the faro, mixing everything together.
- Add in the chicken stock, butternut squash, diced tomatoes, bay leaf, thyme, salt and pepper. Increase the heat to high, bring to a simmer, and then reduce the heat to medium low, partially cover the pot, and then simmer until the squash and faro are tender, about 30 minutes.
- Remove and discard the cheese rinds and the bay leave.
- Stir in the kale and cook for another two minutes or until the kale has just wilted.
- Serve and top with Parmesan cheese. Enjoy!
Nutrition
Calories: 40kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 393mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 3.5mg | Calcium: 18mg | Iron: 0.6mg