Oprah's Kale Soup Recipe | Tasting Table
Prep Time:
20 minutes
Cook Time:
45 minutes
Servings:
6 to 8 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 1 leek, white and light green parts only, halved—rinsed and thinly sliced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 2 cups pearled farro, rinsed and drained
  • 1 pound (2 cups) peeled butternut squash, cut into ½-inch cubes
  • 8 cups chicken stock
  • One 14-ounce can diced tomatoes
  • One 3-inch Parmesan rind, plus freshly grated Parmesan, for garnish
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Kosher salt and freshly ground pepper, to taste
  • 1 bunch (6 ounces) green curly kale, stems removed and leaves roughly chopped
Directions
  1. In a large saucepan, heat the olive oil over medium heat. Add the onion and leek, and cook until softened, 4 minutes. Add the carrots and celery, and cook until beginning to soften, another 4 minutes. Add the garlic and cook until fragrant, 1 minute.
  2. Stir in the farro, followed by the squash, chicken stock, tomatoes, Parmesan rind, bay leaf, thyme, salt and pepper. Bring to a light simmer and cook, partially covered, until the farro and squash are tender, 30 to 35 minutes.
  3. Stir in the kale and cook until tender, 2 minutes more. Adjust the seasoning with salt and pepper, then divide between bowls. Garnish with freshly grated Parmesan and serve.