The rustic flavors of kale and farro make for a hearty soup. For a complete meal, try with a soft poached egg on top, drizzled with extra-virgin olive oil. (serves 8)
Farro and Kale Soup image by Alan Richardson from the book: Olives and Oranges by Sara Jenkins and Mindy Fox
- 1 leek, white and light green parts only
- 2 celery stalks, coarsely chopped
- 1 large carrot, coarsely chopped
- 1 small onion, coarsely chopped
- 1 garlic clove
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Medium-coarse sea salt
- 6 cups water
- 2 teaspoons tomato paste, preferably double-concentrate
- 1 1/2 cups farro
- 3 cups Lacinato kale, stemmed and chopped into 1/2-inch-wide strips
- Freshly grated Parmigiano-Reggiano or Pecorino Romano cheese for serving
- Coarsely ground black pepper
Cut leek lengthwise in half and rinse well; coarsely chop. Pulse leek, celery, carrot, onion and garlic in a food processor until finely chopped.
Heat oil in a large Dutch oven or other heavy pot over medium-high heat. Add chopped vegetables and a generous pinch of salt; cook, stirring occasionally, until vegetables start to soften, about 4 minutes. Add 1 cup water and tomato paste, and stir in to dissolve paste.
Continue to cook, stirring occasionally, until liquid has almost evaporated, about 20 minutes.
Add remaining 5 cups water, farro, and kale, bring to a simmer and cook, stirring occasionally, until farro and kale are tender and flavors have blended, 20 to 25 minutes.
Season to taste with salt.
Serve with a drizzle of olive oil, a little grated cheese, and a sprinkle of coarse salt and pepper.
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As always, I recommend using the freshest, purest ingredients available. We vote for the world we want with every dollar we spend—please join me in supporting those growers, suppliers, and vendors who truly care about our health and the health of our planet.
