Let’s start our soup by heating up a few tablespoons of olive oil in a soup pot. Next slice up a package of chicken sausage and brown those slices in your pot!
Now throw in 1 white diced onion…
1 diced carrot…
And 3 cloves of minced garlic.
To your sautéing veggies add 1 teaspoon of Italian seasoning, a bay leaf, and a pinch of salt and pepper.
Q. Do I have to sauté my veggies? Can’t I just boil them in the broth and let them cook that way?
A. Yes you could skip this step, but then you wouldn’t have the added flavor of caramelized veggies in your soup. Totally worth the extra few minutes!
When your veggies have browned go ahead an pour in 7 cups of chicken or vegetable broth.
Why so much broth? You’ll see why in a second…
If oatmeal and rice had a baby it would be farro!
Bring your soup to a simmer and then add a cup of farro to your soup. This is why we need so much broth! The farro needs at least 2 cups of liquid to cook properly.
Simmer your soup uncovered for 20 minutes or until your farro is slightly chewy.
Right before you serve your soup stir in a few handfulls of fresh, roughly chopped kale into your pot.
It will wilt right in!
Before we serve this up…
Let’s go ahead and add just a touch of parmesan to the top!
What can I say, old habits die hard.
I promise this soup will turn any bacon-and-butter person into a kale-and-farro person!
- 1 package chicken sausage, sliced
- 1 white onion, diced
- 1 carrot, sliced
- 3 cloves of garlic, minced
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 7 cups chicken or vegetable broth
- 1 cup farro
- 1 bunch fresh kale, roughly chopped
- Salt and pepper to taste
- parmesan cheese