This is a beautiful, colorful hearty, healthy soup that’s easy to prepare as long as you don’t mind a little chopping (make sure your chef’s knife is sharpened!). Mary Anne Hoffman, who won first place for it at a soup contest in the Town of Chevy Chase, was generous enough share the recipe with us. If you’re a meat lover, you can add 1/2 lb. of browned bulk sausage when you add the beans.
- 2 Tbsp. extra virgin olive oil
- 1 yellow onion finely diced
- 1 leek quartered lengthwise and thinly sliced
- 1 stalk celery thinly sliced
- 1 carrot quartered lengthwise and thinly sliced
- 1 turnip peeled and finely diced
- 3 cloves garlic minced, about 1 1/2 tsp.
- 1/8 tsp. crushed red pepper flakes optional
- 15 oz. diced tomatoes with green chilies with their liquid, or use regular canned diced tomatoes for a milder option
- 6 cups reduced-sodium chicken or vegetable broth or use any variety
- 1 cup farro perlato or use pearled barley, pearled farro
- 15 oz. canned cannellini beans drained and rinsed, also called white kidney beans, or use 1 1/2 cups home-cooked beans for every 15 oz. can
- 1 bunch kale stemmed and thinly sliced
- Heat a Dutch oven or large stockpot over medium heat, add the oil, and when the oil is hot, add the onions, leeks, celery, carrots, and turnips, and cook them until the onions and celery are translucent, about 10 minutes, stirring occasionally.
- Add the garlic and red pepper flakes (optional), and stir them in for about 1 minute.
- Add the tomatoes, broth, 1 cup of water, and the farro, cover the pot to bring it to a boil, and simmer it, covered, for about 20 minutes until the farro is tender. (Meanwhile, prepare the baked apples, if you are serving them.)
- Stir in the beans and kale, cover it, and simmer it for 3 – 5 more minutes until the kale is tender. If the stew is too thick, add 1 more cup of water and bring it back to a boil before serving it. Serve it immediately, refrigerate it for up to 3 days, or freeze it for up to 3 months.
Slow Cooker Directions
- Omit the oil. Combine all ingredients in the slow cooker and cook on low for 7 - 8 hours, or longer if desired, or on high for 3 - 4 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Dice the onion and the turnip, quarter and slice the leek and the carrot, slice the celery, peel the garlic, stem and slice the kale, or fully prepare and refrigerate or freeze the soup. Scramble Flavor Booster: Top the soup with a swirl of olive oil, chopped fresh parsley, stir in a spoonful of pesto, and/or sprinkle it with grated or shredded Parmesan cheese and season it with freshly ground black pepper. Tip: For quick and even cooking, make sure to chop the vegetables finely. Nutritional Information Per Serving (% based upon daily values): Calories 224, Total Fat: 4g, 6.5%; Saturated Fat: 1g, 2.5%; Cholesterol: 0mg, 0%; Sodium: 221mg, 9%; Total Carbohydrate: 38g, 12.5%; Dietary Fiber: 7g, 27%; Sugar: 7g; Protein: 8g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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