FARRO, KALE AND PEANUT BUTTER SOUP
Active time: 25 minutes | Total time: 1 hour, 15 minutes | 4 servings
Make ahead: To shorten the cooking time, soak the farro in water overnight. If you do, you can skip the initial 20-minute simmer and add the kale when you add the broth.
Storage notes: Store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months.
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
1 jalapeño pepper, diced
1 teaspoon kosher salt, plus more to taste
½ teaspoon ground black pepper, plus more to taste
2 cloves garlic, minced or grated
1 cup farro, rinsed
2 tablespoons tomato paste
6 cups unsalted or low-sodium vegetable stock, plus more as desired
1 bunch lacinato/Tuscan kale, stemmed and thinly sliced (about 6 cups) ¼ cup smooth peanut butter In a large pot over medium heat, add the oil and heat until shimmering. Add the onion, jalapeño, salt and pepper and cook, stirring occasionally, until the onion starts to soften, about 5 minutes.
Add the garlic and cook until fragrant, about 30 seconds. Add the farro and cook for 2 minutes, stirring occasionally. Add the tomato paste and cook, stirring regularly, for 1 minute.
Add the vegetable stock, scraping up any bits stuck to the bottom of the pan, and bring to a boil, then reduce to a simmer, and cook, with the lid slightly ajar, for 20 minutes, stirring once or twice.
Add the kale and continue simmering, stirring once or twice, until the flavors come together and the farro and kale are tender but still retain some bite, about 20 minutes more.
Stir in the peanut butter until fully combined. If you prefer a thinner soup, add ½ to 1 cup more stock to reach desired consistency. Taste and add more salt and pepper, as desired. Let cool slightly before serving.
Nutrition | calories: 429; total fat: 17 g; saturated fat: 3 g; cholesterol: 0 mg; sodium: 757 mg; carbohydrates: 60 g; dietary fiber: 9 g; sugar: 11 g; protein: 16 g.