Warming Up With Soup

Another Soup Recipe


When temperatures drop I want anything and everything to warm me up.  I made this soup for dinner a couple of nights ago and ate again last night as leftovers, still good the next day!  I got the recipe from the local paper here, and add my own modifications to make vegetarian, I did add cheese but this soup would be great vegan as well.

What You Need 


1-2 TBL Olive Oil

1 medium Yellow Onion, chopped

2-3 cloves garlic, minced or finely chopped

1 cup Farro aka Wheat Berries

6 cups vegetable broth

1 Butternut or equivalent squash ( I used Buttercup Squash from our farmer’s market)

1 (28-ounce) can of Organic Italian Tomatoes with juice

1 tsp dried Thyme or 1 TBL fresh Thyme

1/2 tsp salt

1 bunch coarsely chopped Kale (I used lacinato)

1 (2 inch) Parmigiano Reggiano cheese rind, plus shaved cheese for topping ** omit of making vegan

1 tsp Vegetable (Chicken, not Chicken) Bouillon** optional

** would also be great with white or black beans

What To Do


Heat oil in large soup pot over medium heat.  Add chopped onion and sauté until softened (roughly 2-3 minutes).  Add garlic, sauté 1 minute. Add farro and stir to coat.



IMG_7960Add broth, bouillon, squash, tomatoes and juice, cheese rind, thyme and salt.  Stir and break up tomatoes with a wooden spoon, bring to a boil.  Reduce heat and partially cover.  Simmer for about 30 minutes until squash is tender and farro is cooked.  Add kale and cook another 2 minutes. Discard cheese rind and serve with rated parmesan on top.



Enjoy and stay warm!





Categories: Eat & Drink

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