| Level: | Easy |
| Total: | 2 hr 10 min |
| Inactive: | 20 min |
| Cook: | 1 hr 50 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 leek, white and tender green parts only, finely chopped
- 2 carrots, 1 finely chopped, 1 sliced
- 1/2 fennel bulb, finely chopped
- Kosher salt
- 1/2 teaspoon red pepper flakes
- 3/4 cup dried small white beans, such as navy
- 1/2 to 3/4 cup farro
- 1 15-ounce can diced tomatoes
- 2 quarts chicken stock (homemade or low-sodium)
- 2 to 3 sprigs thyme
- 1 2-inch piece parmesan cheese rind
- 13 ounces turkey or Polska kielbasa, cut into half-moons
- 4 to 5 large leaves Tuscan kale, ribs removed, chopped (about 2 cups)
- Grated parmesan cheese and fresh lemon juice, for serving (optional)
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the leek, chopped carrot and fennel and season with 1/2 teaspoon salt and the pepper flakes. Saute slowly until the vegetables are very soft but not browned, about 3 minutes.
- Add the white beans and farro and toast for a minute or two, then add the tomatoes with their juices and the chicken stock, thyme, parmesan rind and 4 cups water. Bring to a boil, then reduce the heat to a steady simmer. Cook, stirring occasionally, about 1 1/2 hours, or until the beans are tender but not mushy; they should be firm and separate. Season with salt.
- Add the kielbasa, kale and sliced carrot. Cook until the kale and carrot are tender, about 15 minutes. Remove and discard the thyme sprigs and parmesan rind. Serve with a drizzle of olive oil, a sprinkle of grated parmesan and a squeeze of lemon, if you like.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 530 |
| Total Fat | 28 g |
| Saturated Fat | 8 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 8 g |
| Sugar | 12 g |
| Protein | 26 g |
| Cholesterol | 54 mg |
| Sodium | 1304 mg |
Reviews
Love this soup! Adding the lemon makes it even better!
Thus soup was delicious. I don’t usually cook with dried beans due to the time, but this was worth it. The chopped veggies are super tender, and the farro thickens it up nicely. I love the addition of the kale and sliced carrots at the end as well. Mine was a bit more of a stew than a soup, but I like it that way. Thus is a great, and relatively light, comforting meal.
You have to try this one! Outstanding! I made a few substitutions just because of what I had at home: used canned beans, spinach instead of kale, small pasta instead of farro and a ham steak. Everyone gobbled it up.
Very delicious soup, I made a double recipe because I am feeding others and it made a very lot!! Which is fine with me. I will make it again for sure. I put a splash of olive oil and a squeeze of lemon on it and I think it makes the soup perfect! Thanks so much for the recipe.
This soup was outstanding!! I made only 1 substitution and that was to swap out the tomatoes for a jar of spicy salsa. I also omitted the crushed red peppers since the salsa was hot. It was delicious and a huge hit! Will definitely make this again! Loved the nuttiness and texture of the farro! I paired this with homemade roasted garlic and rosemary focaccia…deeelicious!!
This was so good. The only change I made was, I couldn’t find farro, so I used lentils. Very flavorful.
I’ve been making this soup for years. It is delicious, hearty, and full of veggies. Freezes well too.
Everyone in the family loves this one. We make it all the time. Easy and so delish!
P.S I add a can of white beans instead of the dry ones and I don’t add the extra water.
Delish! Will make again.
Fantastic! We eat the parm rind, it gets soft and yummy!