Farro is a grain similar to wheat. It has a nutty flavor and chewy texture that contrast with the softness of the potatoes and the tasty strands of kale in this soup. Farro is sold whole, with the bran still attached; semi-pearled, with the bran partially removed; and pearled, with the bran completely removed. Whole farro has more fiber, but it takes longer to cook. Spelt, wheat berries, or barley can be substituted. Escarole, Swiss chard, or cabbage can stand in for the kale in this soup.
Serves 4
INGREDIENTS:
- 1 medium onion, chopped
- ¼ cup extra-virgin olive oil
- 1 garlic clove, minced
- 2 medium potatoes, peeled and chopped
- 1 cup (about 6 ounces) pearled farro
- 6 cups water
- Salt
- 8 ounces Tuscan or regular kale, trimmed and cut into ½-inch-wide strips
- 1 cup chopped canned Italian tomatoes
- Pinch of crushed red pepper
- ⅓ cup freshly grated Pecorino Romano
INSTRUCTIONS:
- In a large pot, cook the onion in the olive oil over medium heat, stirring often, until golden, about 8 minutes.
- Stir in the garlic and cook for 1 minute.
- Add the potatoes and farro to the pot and cook for 10 minutes.
- Stir in the water and salt to taste.
- Stir in the kale, tomatoes, and crushed red pepper.
- Bring the mixture to a simmer and cook for 30 minutes, or until the soup is thick and the potatoes and farro are tender. Add more water if the soup becomes too thick.
- Serve the soup sprinkled with the grated Pecorino Romano.
