Minestrone with Kale and Farro

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Minestrone with Kale and Farro

Recipe Information
Description: I have never tried this, but from what I have read, it is delicous and FULLY packed with nutrition! Source: S. Chokel Serves/Makes:8 or more Ingredients 2 tbsp (30 ml) olive oil 2 medium onions, cut into 1/2-inch dice 4 large cloves garlic, sliced thin 3 medium carrots, cut into 1/2-inch dice 2 medium stalks celery, cut into 1/2-inch dice 1 bunch kale or dark chard, stems removed, chopped 1/2 14 oz (392 grm). can plum tomatoes with juice 3 sprigs rosemary, chopped fine 6 fresh sage leaves 1/2 cup (125 ml) finely chopped flat-leaf parsley 2 bay leaves 1 baking potato, peeled and diced 3 14 oz (392 grm). cans chicken broth or 4 cups (950 ml) to 6 cups (1425 ml) homemade Rind from 1/2 pound or more Parmigiano-Reggiano cheese, optional 2 cups (475 ml) dried cannellini, white pinto beans or dried navy beans, soaked, covered by at least 4 inches of water overnight or 3 14 oz (392 grm). cans beans) 1 ham hock 1 cup (225 ml) farro, simmered in water to cover until just tender, about 45 minutes, drained 1 cup (225 ml) freshly grated Parmigiano-Reggiano cheese Preparation Put olive oil in large heavy skillet or Dutch oven with onions, garlic, carrot and celery. Cook slowly, covered, for 25 minutes. Cook slowly 15 minutes more. Remove lid. Raise heat slightly. Cook, stirring occasionally, till lightly browned, about 10 minutes more. Transfer vegetable mixture, adding kale and tomatoes, to soup kettle. Add rosemary, sage, parsley and bay leaves. Add potato, beans and ham hock. Add chicken broth and water to cover by about an inch. Add the cheese rind. Cover partially and cook at a very low boil for at least 3 hours. If necessary, you can stop the cooking at any time and resume it later. Cook until it is soupy thick and beans are tender but not collapsing. Be prepared to add liquid if needed. Remove cheese rind. Puree 4 cups (950 ml) or more of the soup and return to the pot. Stir in cooked farro. Stir in cheese or pass separately. Don't forget to pass olive oil for drizzling and a peppermill. Comments Farro: This is a type of hard wheat known as 'spelt' in English. It has been grown and used in Italy since Roman times and is now mostly grown in Lazio, Umbria and Abruzzo. A famous wedding soup of these regions is called 'Confarrotio'. If I cannot find Farro, I might try bulger or barley.

Recipe Information

Description:: I have never tried this, but from what I have read, it is delicous and FULLY packed with nutrition!

Source:: S. Chokel

Serves/Makes:8 or more

Ingredients

2 tbsp (30 ml) olive oil
2 medium onions, cut into 1/2-inch dice
4 large cloves garlic, sliced thin
3 medium carrots, cut into 1/2-inch dice
2 medium stalks celery, cut into 1/2-inch dice
1 bunch kale or dark chard, stems removed, chopped
1/2 14 oz (392 grm). can plum tomatoes with juice
3 sprigs rosemary, chopped fine
6 fresh sage leaves
1/2 cup (125 ml) finely chopped flat-leaf parsley
2 bay leaves
1 baking potato, peeled and diced
3 14 oz (392 grm). cans chicken broth or 4 cups (950 ml) to 6 cups (1425 ml) homemade
Rind from 1/2 pound or more Parmigiano-Reggiano cheese, optional
2 cups (475 ml) dried cannellini, white pinto beans or dried navy beans, soaked, covered by at least 4 inches of water overnight or 3 14 oz (392 grm). cans beans)
1 ham hock
1 cup (225 ml) farro, simmered in water to cover until just tender, about 45 minutes, drained
1 cup (225 ml) freshly grated Parmigiano-Reggiano cheese

Preparation

Put olive oil in large heavy skillet or Dutch oven with onions, garlic, carrot and celery.
Cook slowly, covered, for 25 minutes. Cook slowly 15 minutes more. Remove lid.
Raise heat slightly.
Cook, stirring occasionally, till lightly browned, about 10 minutes more.
Transfer vegetable mixture, adding kale and tomatoes, to soup kettle.
Add rosemary, sage, parsley and bay leaves.
Add potato, beans and ham hock.
Add chicken broth and water to cover by about an inch.
Add the cheese rind.
Cover partially and cook at a very low boil for at least 3 hours.
If necessary, you can stop the cooking at any time and resume it later.
Cook until it is soupy thick and beans are tender but not collapsing. Be prepared to add liquid if needed.
Remove cheese rind.
Puree 4 cups (950 ml) or more of the soup and return to the pot.
Stir in cooked farro.
Stir in cheese or pass separately.
Don't forget to pass olive oil for drizzling and a peppermill.

Comments

Farro: This is a type of hard wheat known as 'spelt' in English. It has been grown and used in Italy since Roman times and is now mostly grown in Lazio, Umbria and Abruzzo. A famous wedding soup of these regions is called 'Confarrotio'.

If I cannot find Farro, I might try bulger or barley.