this month, too

February 02 2012 by Kristin at The Kitchen Sink in Recipe,Soup » 13 comments

With February upon us and January behind us, I think I can finally bring you a recipe that is truly a beacon of health, without running the risk of appearing to be a New Year’s resolution cliche. With grains and greens and beans and citrus, this soup is certainly January fare. I would know. I ate the soup for lunch and dinner umpteen times last month.

Of course, as you know, I also ate bowls of stovetop mac and cheese and slabs of lemon cake in January. So, right, no resolutions here.

But the point is that I can’t wait to keep eating it this month, too. And all through the winter (if that’s what you call this very mild weather we’re having). Probably right into spring, while I’m at it. It’s that good. It’s got a spicy broth, punched up with lemon; silken strands of kale; chewy farro; and my go-to soup bean, the chickpea. Or, at least that’s my version. You can switch up the greens, beans and/or grains, as well as the liquids, and I’d bet you’ll still have a winner on your hands.

I cook the greens and the grains separately. The farro simmers in a skillet while the greens braise in a big squeeze of lemon juice, under a smattering of chile flakes. After about 30 minutes, the two come together in a big pot, along with the soup’s remaining ingredients. There’s something magic about the lemon in this soup, so be sure not to skip that.

Spicy Greens & Grains Soup

Serves 6

2 tablespoons extra virgin olive oil, divided
1 onion, diced
1 cup semi-pearled farro
salt, to taste
freshly-cracked black pepper, to taste
1/4 cup white wine
red pepper flakes
3 cloves garlic, minced
2 bunches Tuscan kale, trimmed and thinly sliced
2 lemons, juiced, divided
1 quart (4 cups) chicken stock
1 can chickpeas, drained and rinsed

In a skillet, heat 1 tablespoon olive oil. Saute onions until translucent. Add farro and pinch of salt and pepper; stir. Add wine and stir until evaporated. Add 2 cups water, cover and simmer for 30 minutes.

Meanwhile, in a large, heavy pot, heat remaining tablespoon of oil. Add pepper flakes and garlic, and cook until fragrant (30 seconds). Add kale, juice of 1 lemon, and a couple pinches of salt; stir. Cover the pot and braise until the farro is cooked. Check on the kale every five minutes or so, and add a little water if the kale appears dry.

Add the cooked farro to the greens, along with the stock, 2 cups water, remaining lemon juice, and chickpeas. Simmer for 10 minutes or so. Taste and add salt, if necessary.

13 comments so far. »
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Rosa says on February 03 2012 at 12:03 am:

A wonderful dish! Farro tastes so good is so versatile.

Cheers,

Rosa
Whitney says on February 03 2012 at 8:01 am:

Sounds like the perfect repetitive lunch soup.

Crazy winter we are having right? I can’t complain since I now have to drive in it everyday.
Cookie and Kate says on February 05 2012 at 1:35 pm:

Farro and kale are such fabulous soup ingredients! I love how they retain their textures instead of turning to mush. I posted a similar soup recently, with farro, sweet potatoes, kale and chickpeas.
Anna @ the shady pine says on February 05 2012 at 6:04 pm:

This looks delicious. I’m not sure whether we have farro readily available here in Australia…I will have to search. If not, is there something you can recommend using in its place?
Ian says on February 06 2012 at 5:22 pm:

Great blog! Beautiful pictures and great recipes!

Anna, a great subsititute for farro if you can’t find any is pearled barley, or even kasha (toasted buckwheat).

–Ian
Kate says on February 06 2012 at 9:55 pm:

I’ve been almost overdosing on kale, grains and beans this winter, enjoying a soup so similar to this that it’s like seeing my own kitchen. And a long slow simmer for kale makes it simply melt in your mouth, doesn’t it? I could eat a pan of that daily, and it makes both my belly and my mind happy. Mmm, yes.
Barbara says on February 07 2012 at 5:53 am:

Love the kale in this soup! Super combo with farro…which I have a large container of in my pantry.
Elizabeth says on February 10 2012 at 8:41 pm:

I love a good kale soup in the winter–resolutions be damned! Can’t wait to give this a try.
Liz says on February 12 2012 at 4:55 pm:

I can see this being my lunch for the week. I LOVE farro!
Sarah says on February 13 2012 at 1:11 pm:

This is my idea of a perfect recipe: everything I love in one place!
Gayle says on February 16 2012 at 11:24 am:

I’ve been looking for new ways to use grains like farro! And I too have been on a soup kick. Can’t wait to try this one!
Jill Mant says on February 16 2012 at 4:09 pm:

This soup sounds delish and I love pairing the lemon and kale. It would also be great to make with veggie broth for entertaining those who don’t eat meat.
Tiffany says on April 28 2012 at 3:40 pm:

Thanks for this recipe Kristin! I agree — it is the lemon. I added a freshly diced tomato and used different beans (romano) and loved it Thanks again!