Oprah's kale and farro soup recipe from her new cookbook, Food, Health, and Happiness: 115 On-Point Recipes for Great Meals and a Better Life, is the perfect easy (and healthy) weeknight meal. A flavorful broth packed with veggies and tender farro, this soup is sure to be your new go-to recipe.
As the farro cools, it continues to absorb liquid. So if you're reheating leftovers, simply add more stock and season again with salt and pepper.
Oprah's Kale and Farro Soup
Recipe adapted from 'Food, Health, and Happiness: 115 On-Point Recipes for Great Meals and a Better Life,' by Oprah Winfrey
Yield: 6 to 8 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour and 5 minutes
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
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.
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