FARRO AND KALE SOUP

Ingredients

• 3/4 cup farro
• 2 cups water
• 4 cups cubed peeled potatoes (1/2 inch)
• 2 tbsp canola oil
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1 tbsp canola oil
• 1/2 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 3 cloves garlic, finely chopped
• 1/4 tsp finely chopped Thai red chile pepper or 1/8 tsp red pepper flakes
• 2 sprigs fresh thyme
• 1 sprig fresh oregano
• 1 bay leaf
• 8 cups chicken or vegetable broth
• 6 cups coarsely chopped kale
• 1 can (19 oz/540 mL) white kidney beans, rinsed and drained
• Salt and freshly ground pepper*
• Freshly grated Parmesan cheese*

Directions

1. Place farro in a medium frypan. Cook over medium heat, stirring frequently, until farro is lightly toasted and fragrant, about 5 minutes. Spread farro on a plate; cool.
2. Bring water to a boil in a medium saucepan. Add farro and return to a boil. Reduce heat and simmer, covered, for 20 – 25 minutes or until farro is tender. Drain and cool.
3. Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper or nonstick foil. Combine potatoes, 2 tbsp oil, 1/2 tsp salt and 1/4 tsp pepper in a bowl; toss until potatoes are coated. Place potatoes in a single layer on prepared pan.
4. Bake, uncovered, stirring occasionally, for 30 minutes or until potatoes are tender and light golden.
5. Meanwhile, heat 1 tbsp oil in a Dutch oven over medium heat. Add onion, carrot, celery, garlic, chile pepper, thyme, oregano and bay leaf and sauté for 10 minutes. Add broth and bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Add farro, kale and beans; cook, stirring, for 5 minutes. Remove and discard thyme, oregano and bay leaf. Add potatoes and cook, stirring, for 1 – 2 minutes. Season to taste with additional salt and pepper. Ladle into bowls. Top with Parmesan cheese.