Farro, Winter Squash and Kale Soup Recipe

Copyright 2010 by Cooking With The Single Guy

Ingredients:
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.

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