Farro, Kale And Butternut Squash Soup

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, finely chopped
• 1 cup uncooked farro, rinsed and drained
• 6 cups chicken stock, preferably homemade
• 2 cups (1/2-inch) cubed butternut squash
• 1 (15-ounce) can Italian plum tomatoes with juice
• 1 (2 to 3-inch) rind Parmigiano-Reggiano cheese
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 2 to 3 cups coarsely chopped green kale (Tuscan or curly)
• Finely grated Parmigiano-Reggiano cheese for sprinkling

1. Heat the oil in a soup pot over medium heat. Add the onion and saute until softened without coloring, about 3 minutes. Add the garlic and saute until fragrant, about 1 minute. Add the farro and stir to coat. Add the chicken stock, squash, tomatoes, cheese chunk, bay leaf, thyme, salt, and black pepper. Bring to a boil over medium-high heat, breaking up the tomatoes with a wooden spoon. Reduce the heat to medium-low and partially cover the pot. Simmer until the squash and farro are tender, about 30 minutes.
2. Stir in the kale leaves and simmer until the kale brightens in color and just wilts, 1 to 2 minutes. Discard the cheese rind and bay leaf. Taste for seasoning. Ladle into bowls and grate cheese over the soup. Serve immediately.

olive oil, yellow onion, garlic, chicken stock, butternut squash, italian plum tomatoes, cheese, bay leaf, thyme, salt, freshly ground black pepper, green kale, sprinkling

Taken from food52.com/recipes/32792-farro-kale-and-butternut-squash-soup (may not work)