During the cool and rainy weekend (two weekends ago) I made this scrumptious soup I found in the Food Network magazine. It's a hearty, veggie-packed soup that is topped with parmesan cheese... what could be better?? It made my house smell amazing as it simmered for a couple hours and was super easy to make. Sometimes I feel like the Food Network magazine recipes can be complicated but this wasn't bad at all. Giada's recipes are always delicious and she considers this one of her detox soups... count me in! I can't wait to make it again when Mark gets back from his trip!
Here is the recipe:
- 2 tablespoons of extra- virgin olive oil
- 1 leek, white and tender parts only, finely chopped
- 2 carrots finely chopped, 1 sliced ( I used a little less because I'm not a huge carrot fan)
- 1/2 fennel bulb, finely chopped (I forgot this step, whoops!)
- kosher salt
- 1/2 teaspoon red pepper flakes
- 3/4 cup dried small white beans, such as navy
- 1/2 cup of farro
- 15- ounce can diced tomatoes
- 2 quarts chicken stock
- 2 to 3 sprig thyme
- 1 2-inch piece parmesan cheese rind
- 13 ounces turkey or Polska kielbasa, cut into half moons
- 4 to 5 large leaves of kale, chopped
- grated parmesan cheese and fresh lemon juice for serving (optional)
2. Add the white beans and farrow and toast for a minute of two, then add the tomatoes with their juices and the chicken stock, thyme, parmesan rind, and 4 cups of water. Bring to a boil, then reduce the heat to a steady simmer. Cook, stirring occasionally, about 1 1/2 hours, or until the beans are tender but not mushy; they should be firm and separate. Season with salt.
3. Add the kielbasa, kale and sliced carrot. Cook until the kale and carrot are tender, about 15 minutes. Remove and discard the thyme sprigs and parmesan rind. Serve with a drizzle of olive oil, a sprinkle of grated parmesan and a squeeze of lemon.
I hope you love this as much as I did! :)
