KALE, WHITE BEAN, AND FARRO SOUP
Cannellini beans provide protein and fiber in this fragrant, steaming broth with Kale, White Bean, and Farro Soup. It's loaded with vegetables, grains, and herbs.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h25m
Number Of Ingredients 10
Steps:
- Heat oil in a medium pot over medium. Add onion, carrot, and celery and cook, stirring, until vegetables are tender, 6 to 8 minutes. Add sage and tomatoes; cook, stirring, 2 minutes. Add 6 cups water, kale, and beans; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, partially covered, stirring occasionally, until greens are tender, 30 minutes. Let cool slightly.
- Transfer 2 cups of soup to a blender; puree. Return to pot; stir in farro and season with salt and pepper. Serve with a drizzle of oil.
FARRO WITH KALE
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 cup farro as the label directs. Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add 1 small bunch chopped Tuscan kale and a pinch each of salt and red pepper flakes. Cook, stirring, until the kale wilts, about 3 minutes. Stir in the farro and 1 tablespoon olive oil, then 1/4 cup grated parmesan; season with salt. Drizzle with more oliuve oil and top with more parmesan.
FARRO AND KALE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the walnuts in a small, heavy-bottomed skillet over low heat. Cook, stirring frequently, until lightly toasted and fragrant, 8 to 10 minutes. Cool completely on a small baking sheet.
- Heat a medium saucepan over medium-high heat. Add 2 tablespoons of olive oil and the shallot and cook, stirring often with a wooden spoon, until the shallots have softened and are fragrant, about 3 minutes. Add the farro and toast in the olive oil, stirring often, for about 4 minutes. Reduce the heat to medium and stir in 2 cups water, the oregano and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the farro is cooked through and tender, about 25 minutes. Remove the oregano sprigs, drain the farro, and set aside.
- Whisk together the lemon juice, orange juice, remaining 1/3 cup olive oil and remaining 1/2 teaspoon salt in a large bowl. Add the warm farro and toss to coat. Add the kale, cherries, cucumber and walnuts and toss to combine. Crumble in the goat cheese, toss gently just to mix and serve.
KALE, WHITE BEAN, AND FARRO STEW
This recipe is a spin on a classic Italian farro and bean soup, but heartier and with more vegetables! You can use chicken stock if you prefer. Garnish with Parmesan cheese.
Provided by Nichole Spell
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h50m
Yield 6
Number Of Ingredients 19
Steps:
- Blend contents of 1 can cannellini beans with its liquid in a blender until pureed.
- Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, Spanish onion, and leek in hot oil until the onion is translucent, about 5 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more.
- Stir farro into the vegetable mixture; add water, pureed cannellini beans, the drained cannellini beans, diced tomatoes, vegetable broth, zucchini, tomato paste, thyme, and red pepper flakes. Stir the mixture well and bring to a boil; reduce heat to medium-low, place a cover on the pot, and simmer until the farro is tender, 45 minutes to 1 hour.
- Stir kale, salt, and pepper into the stew. Add more water to the stew if needed to keep everything covered in liquid and continue cooking until the kale is bright green and fully tender, about 30 minutes more.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 65.4 g, Fat 9 g, Fiber 10.6 g, Protein 13.5 g, SaturatedFat 1.1 g, Sodium 1720.2 mg, Sugar 6.9 g
KALE AND FARRO SOUP
Try this delectable Kale and Farro Soup recipe today! Our hearty Kale and Farro Soup includes a variety of veggies which provide a range of great flavors.
Provided by My Food and Family
Categories Grains
Time 1h
Yield 10 servings, about 1 cup each
Number Of Ingredients 10
Steps:
- Heat dressing in large saucepan on medium heat. Add onions and mushrooms; cook 6 to 8 min. or until mushrooms release their liquid and are evenly browned, stirring occasionally.
- Add all remaining ingredients except cheese; stir. Bring to boil; simmer on medium-low heat 30 to 35 min. or until farro and kale are tender, stirring occasionally.
- Serve topped with cheese.
Nutrition Facts : Calories 230, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 11 g
FARRO AND KALE SOUP
Farro is an ancient grain that's part of the wheat family. It's full of fibre and protein and has a nice nutty taste and a chewy texture. Grains of farro, kidney beans and potatoes help make this tasty kale soup a satisfying winter meal.
Categories Soups and Stews
Yield Serves 6.
Number Of Ingredients 20
Steps:
- Place farro in a medium frypan. Cook over medium heat, stirring frequently, until farro is lightly toasted and fragrant, about 5 minutes. Spread farro on a plate; cool.
- Bring water to a boil in a medium saucepan. Add farro and return to a boil. Reduce heat and simmer, covered, for 20 - 25 minutes or until farro is tender. Drain and cool.
- Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper or nonstick foil. Combine potatoes, 2 tbsp oil, 1/2 tsp salt and 1/4 tsp pepper in a bowl; toss until potatoes are coated. Place potatoes in a single layer on prepared pan.
- Bake, uncovered, stirring occasionally, for 30 minutes or until potatoes are tender and light golden.
- Meanwhile, heat 1 tbsp oil in a Dutch oven over medium heat. Add onion, carrot, celery, garlic, chile pepper, thyme, oregano and bay leaf and sauté for 10 minutes. Add broth and bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Add farro, kale and beans; cook, stirring, for 5 minutes. Remove and discard thyme, oregano and bay leaf. Add potatoes and cook, stirring, for 1 - 2 minutes. Season to taste with additional salt and pepper. Ladle into bowls. Top with Parmesan cheese.
Nutrition Facts : Calories 342 calories, 8.4 g fat, 14.2 g protein, 52.6 g carbohydrate, 10 g fibre, 968 mg sodium *Ingredient not included in nutritional analysis.
BUTTERNUT SQUASH, FARRO, AND KALE
Super fast and surprisingly good. Add goat cheese if desired.
Provided by msbalboa
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Tear a vent into the corner of the bag of butternut squash, cook in microwave oven until tender, about 5 minutes or as stated on package.
- Tear a vent into the corner of the bag of farro; cook in microwave oven until tender and the moisture is absorbed, about 90 seconds or as stated on package.
- Heat olive oil in a large pot over medium heat. Cook garlic in oil until fragrant, 1 to 2 minutes; add kale and cook until wilted, 3 to 5 minutes.
- Stir squash and farro together with the garlic; season with salt. Add chicken to the squash mixture; cook and stir until the chicken pieces are no longer pink in the center, 5 to 7 minutes.
- Pour chicken soup over the chicken mixture. Stir raisins and pine nuts into the mixture; cook until everything is heated through, 5 to 10 minutes.
Nutrition Facts : Calories 398.9 calories, Carbohydrate 56.8 g, Cholesterol 22.1 mg, Fat 12.7 g, Fiber 6.1 g, Protein 18.2 g, SaturatedFat 2.3 g, Sodium 492.4 mg, Sugar 6.3 g
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Total Time 50 mins
- In a large pot of boiling, salted water, add the farro and cook at a gentle simmer until tender, about 20 minutes. Reserve 4 cups of the cooking water, then drain the farro in a colander.
- Meanwhile, in a large dutch oven or soup pot, heat 1/4 cup EVOO and the garlic over medium-low heat until the garlic is softened, about 3 minutes. With a wooden spoon, press down on the garlic to release its flavor; do not brown. Add the carrots and onion and cook, stirring frequently, until softened, about 7 minutes. Stir in the kale and 1/4 cup water, cover the pot and cook until wilted, about 10 minutes. Stir in the cannellini beans and their liquid, the diced tomatoes and their juices, the parsley and crushed red pepper. Lower the heat, cover partially and gently simmer for 10 minutes.
- Add the drained farro and 3 cups of the reserved cooking water to the soup; add the final cup of cooking water if desired to thin the soup. Season with salt and pepper. Simmer for 10 minutes over medium heat. Ladle into bowls and drizzle about 1 tbsp. EVOO over each serving.
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