Dinner Tonight: Italian Kale And Farro Soup Recipe

• 4 tablespoons olive oil
• 1 small white onion, diced
• 1 leek, trimmed and thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh thyme
• 6 cups chicken stock
• 2 large carrots, diced
• 2 stalks celery, diced
• 2 cups farro
• Salt to taste
• 1 large bunch kale, ribs removed and leaves roughly torn
• 1 14-ounce can diced tomatoes
• Grated Parmesan cheese for serving

1. Heat olive oil in a large, heavy soup pot over medium heat until shimmering, then add onion and leek. Cook until softened, about 4 minutes, then add garlic and thyme cook for an additional minute.
2. Add stock, carrots, celery, farro, and salt and bring to a boil. Simmer 15 minutes, partially covered.
3. Add kale and tomato and simmer until kale is tender and farro is cooked, 20-25 minutes more. Season soup to taste and serve with grated Parmesan.

olive oil, white onion, garlic, thyme, chicken stock, carrots, stalks celery, farro, salt, kale, tomatoes, parmesan cheese

Taken from www.seriouseats.com/recipes/2011/04/dinner-tonight-italian-kale-and-farro-soup-recipe.html (may not work)