Kale and Farro Soup

29 July

1 leek, white and light green parts only
2 celery stalks, coarsely chopped
1 large carrot, coarsely chopped
1 small onion, coarsely chopped
1 clove garlic
1/4 cup olive oil, plus more for drizzling
sea salt
6 cups water or stock
2 teaspoons tomato puree
1 1/2 cup farro
3 bunches kale, stemmed and chopped into 1/2-inch strips
Freshly grated Parmesan or Pecorino cheese for serving
Coarsely ground black pepper

1. Cut leek lengthwise in half and rinse well; coarsely chop. Pulse leek, celery, carrot, onion, and garlic in a food processor until finely chopped.
2. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Add chopped vegetables and a generous pinch of salt; cook, stirring occasionally, until vegetables start to soften, about 4 minutes. Add 1 cup of water and tomato paste, stir to dissolve paste. Continue to cook, stirring occasionally, until liquid has almost evaporated, about 20 minutes.
3. Add remaining 5 cups of liquid, faro, and kale, bring to a simmer, and cook, stirring occasionally, until faro and kale are tender and flavors have blended, 20-25 minutes. Season with salt to taste.
4. Serve with a drizzle of olive oil, a little grated cheese, and a sprinkle of coarse sea salt and pepper.

Makes 8 servings

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