Kale, White Bean, and Farro Soup

Martha Stewart Living - - The Workbook -

¼ cup ex­tra-vir­gin olive oil, plus more for driz­zling 1 large onion, finely diced 1 large car­rot, peeled and finely diced 1 large cel­ery stalk, finely diced 2 tablespoons chopped fresh sage leaves 1 can (14 ounces) diced toma­toes 1/2 bunch ( 7 ounces) curly kale, stems re­moved, leaves cut into 2- inch pieces (6 packed cups) 1 can (15 ounces) white beans, such as can­nellini, drained and rinsed Kosher salt and freshly ground pep­per 2 cups cooked farro (for recipe, go to marthastew­art .com/cooked­farro) 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; purée. Re­turn to pot; stir in farro and sea­son with salt and pep­per. Serve with a driz­zle of oil. AC­TIVE TIME: 30 MIN. | TO­TAL TIME: 1 HR. 25 MIN. | SERVES: 6

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