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5 from 1 vote

Kale Parmesan Farro Soup

Warm up - body and soul - with my easy and delicious Kale Parmesan Farro Soup. Loaded with nutrient-dense grains, leafy greens, and savory broth, this is comfort food at its finest. This recipe is a favorite for so many reasons. You’ll only need one pot and about 30 minutes to pull it off!
Author: Christy Faber

Ingredients

  • 1 tbsp olive oil
  • 1 small onion diced
  • 1 medium carrot chopped
  • 3 cloves garlic minced
  • 2 tbsp white miso paste
  • 8 cups chicken broth
  • ⅔ cup farro rinsed
  • parmesan rind
  • 2 tsp herb de Provence or Italian seasoning
  • ⅛ tsp crushed red pepper flakes
  • 1 19oz can of cannellini beans rinsed and drained
  • half a lemon juiced
  • 6 cups chopped kale
  • ½ cup grated parmesan
  • salt and pepper to taste

Instructions

  • In a large pot or Dutch oven, warm the olive oil over medium heat. Add the diced onion and chopped carrot, and sauté for about 5 minutes, until the vegetables begin to soften.
    1 tablespoon olive oil, 1 small onion, 1 medium carrot
  • Stir in the minced garlic and white miso paste, and cook for another minute, just until fragrant.
    3 cloves garlic, 2 tablespoon white miso paste
  • Pour in the chicken broth, then add the rinsed farro, parmesan rind, herb de Provence (or Italian seasoning), and crushed red pepper flakes.
    8 cups chicken broth, ⅔ cup farro, parmesan rind, 2 teaspoon herb de Provence, ⅛ teaspoon crushed red pepper flakes
  • Bring the soup to a boil, then reduce the heat, cover, and let it simmer for about 30 minutes, stirring occasionally, until the farro is tender. Add the cannellini beans during the last 10 minutes of simmering.
    1 19oz can of cannellini beans
  • Once the farro is cooked, stir in the lemon juice, grated parmesan, and chopped kale. Let the kale wilt for a minute or two, then taste and season with salt and pepper as needed.
    half a lemon juiced, 6 cups chopped kale, ½ cup grated parmesan, salt and pepper
  • Ladle the soup into bowls and top each with a lemon slice, a sprinkle of freshly grated parmesan, and a drizzle of olive oil. Serve warm and enjoy!

Notes

  • Rinse the farro well before adding — this helps remove extra starch and keeps the soup from getting cloudy.
  • You can use vegetable broth to keep it vegetarian.
  • Top with shaved parmesan, a drizzle of olive oil and/or a lemon slice for a simple garnish.
  • Make it a full dinner by adding shredded rotisserie chicken or chopped cooked bacon.
  • Store up to 4–5 days in the fridge — it reheats well but thickens, so add broth or water as needed.