This is a great main course soup; just add a loaf of bread and a bottle of wine.



Ingredients

Directions

Heat oil in a large pot over medium heat. Add onions and garlic and cook, stirring occasionally, until onions are translucent, about 5 min. (Note from recipe author: While onions and garlic cook, I do the “chop and drop” method, peeling and cutting the carrot and parsnip and adding them to the cooking onions as I go. Otherwise, add the prepared carrots and parsnips with the onion.) Add Fleur de Sel and farro; stir until coated in oil, about 1 min. Add broth, tomatoes, bouquet garni, crushed red pepper and bay leaves. Bring to a boil. Cover and reduce to a simmer. Simmer for 20 min. Add kale and water if needed (suggest 1 cup). Cover and simmer for 10 more min. Add beans and more water if needed (suggest another 1 cup). Cover and simmer for 10 more min. Check farro texture and soup flavor. Continue cooking, if needed, to get farro to your preferred texture. Add additional water (or broth) to thin the soup if desired.

Serving Suggestions

Serve topped with parsley and freshly grated Parmesan cheese. Great with a finishing dash of truffle salt to taste.

Yields

4 to 6 servings

Thanks To

Cindy Jones, Savory Spice—Raleigh, NC owner

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Savory Spice Shop Ingredients
Garlic, Dehydrated: Minced 1 oz bag $2.20
Sea Salt, French Fleur de Sel 2 oz bag $7.40
Fines Herb Bouillon Cubes $5.05
Bouquet Garni, French Style 1 oz bag $3.70
Chile, Crushed Red Pepper Flakes 2 floz bottle $2.95
Bay Leaves, Turkish 1/4 oz bag $2.35
Sea Salt, Italian Black Truffle 1 oz bag $11.65
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