Introduction to Winter Comfort Food
As the winter months approach, our bodies crave warm, comforting, and nourishing meals to combat the cold. One such meal that provides a healthy and comforting respite on a winter day is the Farro, Kale, and Butternut Squash Soup. This soup takes inspiration from an Italian minestrone soup, with a tomato-based stock and a wedge of a hard cheese rind. The addition of a chunk of hard Italian cheese rind is a great trick to boost flavor and depth in the soup stock, and it’s also an efficient no-waste use for any dwindling pieces of Parmigiano-Reggiano and pecorino Romano cheese stashed in the fridge.
The Flavor Profile of the Soup
The sweet and nutty butternut squash balances the tomato-acidity of the broth, while the hearty farro grains add a vegetarian infusion of protein and texture. The nutrient-rich kale leaves dutifully wilt and soften, winding throughout the warm broth. All together, this soup provides a healthy and comforting respite on a winter day. The cheese rind softens and begins to break down, infusing its essence into the broth, deepening its flavor and slightly thickening the soup while it simmers.
Choosing the Right Farro
When choosing farro for this soup, it’s essential to use semi-pearled farro, which cooks in about 30 minutes and retains some of its nutrients. Whole farro requires overnight soaking and up to one hour to cook, while pearled farro cooks the fastest (15 to 20 minutes) but is the least nutritious.
Farro, Kale and Butternut Squash Soup Recipe
Active Time: 45 minutes
Total Time: 45 minutes
Yield: Serves 4 to 6
Ingredients
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 cup semi-pearled farro, rinsed
6 cups chicken stock, plus additional stock as necessary
2 cups (1/2-inch cubed) butternut squash
1 (15-ounce) can Italian plum tomatoes with juice
1 (2-inch) chunk of rind of Parmigiano-Reggiano or pecorino Romano cheese
1 bay leaf
2 teaspoons dried thyme
1 teaspoon salt, to taste
1/2 teaspoon freshly ground black pepper
2 to 3 cups coarsely chopped green kale leaves
Finely grated Parmigiano-Reggiano or pecorino Romano cheese for sprinkling
Directions
Heat the oil in a soup pot over medium heat. Add the onion and saute until soft without coloring, 2 to 3 minutes. Add the garlic and saute until fragrant, about 30 seconds. 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, breaking up the tomatoes with a wooden spoon. Reduce the heat, partially cover the pot, and simmer until the squash is tender and the farro is cooked, about 30 minutes. (If the soup is too thick, add more stock to your desired consistency.) Taste for seasoning. Add the kale leaves and stir until the leaves brighten in color and wilt, about 2 minutes. Discard the cheese rind and the bay leaf. Ladle the soup into bowls and pass the grated cheese for sprinkling over the soup.
Conclusion
The Farro, Kale, and Butternut Squash Soup is a delicious and comforting meal that provides a healthy respite on a winter day. With its balanced flavor profile, nutrient-rich ingredients, and comforting warmth, this soup is perfect for a nourishing weeknight meal.
FAQs
Q: What type of farro should I use for this soup?
A: Semi-pearled farro is the best choice for this soup, as it cooks in about 30 minutes and retains some of its nutrients.
Q: Can I use other types of cheese instead of Parmigiano-Reggiano or pecorino Romano?
A: While other types of cheese can be used, Parmigiano-Reggiano and pecorino Romano provide a unique and distinct flavor profile that is essential to the soup.
Q: How long does the soup take to cook?
A: The soup takes about 45 minutes to cook, including preparation and simmering time.
Q: Can I make this soup ahead of time?
A: Yes, the soup can be made ahead of time and refrigerated or frozen for later use. Simply reheat the soup and add the kale leaves before serving.
