A Hearty Winter Soup to Warm Your Soul: Farro, Kale, and Butternut Squash Delight
When the winter chill sets in, there's no better remedy than a warm, comforting bowl of soup. This farro, kale, and butternut squash soup is just what you need to lift your spirits and nourish your body. Inspired by Italian minestrone, this recipe combines the best of autumnal flavors with nutritious ingredients that will leave you feeling satisfied and energized.
The secret to a rich and satisfying broth lies in using a chunk of hard cheese rind. This unassuming ingredient is transformed into a flavorful bomb when it's simmered in stock, infusing the soup with salty, umami goodness. Meanwhile, the sweetness of butternut squash balances out the acidity of the tomato-based stock, creating a delightful harmony of flavors.
Farro grains add protein and texture to this vegetarian-friendly soup, while nutrient-rich kale leaves wilt into the warm broth, adding a boost of vitamins and minerals. And let's not forget the Parmigiano-Reggiano or pecorino Romano cheese rind – a clever way to reduce food waste and elevate your soup game.
The beauty of this recipe lies in its simplicity. With an active preparation time of just 45 minutes, it's perfect for a quick weeknight meal. The semi-pearled farro cooks quickly, retaining some of its nutrients, while the kale leaves wilt into submission in just two minutes. And when you're done, you'll be left with a generous serving of a nutritious and delicious soup that will keep you going all day long.
As with any good recipe, there are a few key tips to keep in mind. Choose semi-pearled farro for the best texture and nutrition – whole farro is best reserved for overnight soaking. And don't be shy about adding more stock if your soup becomes too thick. With these simple adjustments, you'll be enjoying this hearty winter soup in no time.
So go ahead, give this recipe a try, and let its comforting flavors warm your soul on even the chilliest of winter days. Your taste buds – and your body – will thank you.
When the winter chill sets in, there's no better remedy than a warm, comforting bowl of soup. This farro, kale, and butternut squash soup is just what you need to lift your spirits and nourish your body. Inspired by Italian minestrone, this recipe combines the best of autumnal flavors with nutritious ingredients that will leave you feeling satisfied and energized.
The secret to a rich and satisfying broth lies in using a chunk of hard cheese rind. This unassuming ingredient is transformed into a flavorful bomb when it's simmered in stock, infusing the soup with salty, umami goodness. Meanwhile, the sweetness of butternut squash balances out the acidity of the tomato-based stock, creating a delightful harmony of flavors.
Farro grains add protein and texture to this vegetarian-friendly soup, while nutrient-rich kale leaves wilt into the warm broth, adding a boost of vitamins and minerals. And let's not forget the Parmigiano-Reggiano or pecorino Romano cheese rind – a clever way to reduce food waste and elevate your soup game.
The beauty of this recipe lies in its simplicity. With an active preparation time of just 45 minutes, it's perfect for a quick weeknight meal. The semi-pearled farro cooks quickly, retaining some of its nutrients, while the kale leaves wilt into submission in just two minutes. And when you're done, you'll be left with a generous serving of a nutritious and delicious soup that will keep you going all day long.
As with any good recipe, there are a few key tips to keep in mind. Choose semi-pearled farro for the best texture and nutrition – whole farro is best reserved for overnight soaking. And don't be shy about adding more stock if your soup becomes too thick. With these simple adjustments, you'll be enjoying this hearty winter soup in no time.
So go ahead, give this recipe a try, and let its comforting flavors warm your soul on even the chilliest of winter days. Your taste buds – and your body – will thank you.
i'm literally obsessed with it! using a chunk of hard cheese rind as an ingredient is genius, it adds such a deep umami flavor to the broth... and let's not forget about the kale, it's like a superfood in every spoonful 
semi-pearled farro is a must for this recipe, trust me, whole farro would make it too mushy. also, u gotta try it with some crusty bread for dipping, game changer! 
this farro kale butternut squash soup sounds so good for winter! using cheese rind is such a genius idea 
, and semi-pearled farro is a great tip. I can see why it's only 45 mins to make - just enough time for a quick weeknight meal 
. and wow, kale adds so much vitamins and minerals 
? Like, isn't that just the best thing ever - an entire week's worth of meals condensed into one bowl. And don't even get me started on how 'clever' it is to use up food waste by using cheese rinds... like that's not something my grandma used to do all the time and I'm totally jealous 
. Anyway, I guess if you're looking for a quick weeknight meal that won't break the bank or your diet, this recipe sounds decent 
. Just don't expect me to be making it anytime soon...
it's like someone finally figured out how to get rid of that weird bit in the fridge without having to toss it. And semi-pearled farro is a game changer too - my sister uses it all the time and she always swears by its texture. I'm definitely trying this recipe out now, but I do wish they'd included more pics of the soup before it gets devoured...
I mean, who doesn't love a good soup to cozy up with? And the way it combines butternut squash with kale for an extra nutritional boost is genius 
. Plus, using cheese rind to make the broth sounds like such a clever hack - it's always great to reduce food waste and get creative in the kitchen 
. This farro, kale, and butternut squash soup sounds like just what I need to cozy up with. Using cheese rind in the broth is genius - who knew something as ordinary as that could be turned into magic? 
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The addition of cheese rind is genius, who needs that much work for such a flavorful outcome? 
Just make sure to use whole wheat farro or some other nutrient-rich grain to balance out the umami goodness from the cheese and butternut squash. Also, what's up with the pecorino Romano cheese rind being a "clever way" to reduce food waste... shouldn't we just eat it all already? 
. That's so eco-friendly and resourceful! The best part? It's a quick recipe that can be made in just 45 minutes 
. Is it worth trying whole farro for overnight soaking? Maybe I'll experiment with that next time...
ugh soups are soooo overrated... like who thought it was a good idea to eat the same old thing for like 5 yrs in a row? but this one sounds kinda decent, i guess 
i mean who doesn't love cheese rinds?! and farro is actually pretty cool too. its not as boring as quinoa or whatever. plus kale makes everything healthy again 
the only thing that's really holding me back from trying it is the prep time... 45 mins is like, what even is that? just saying
I just found this recipe and I'm obsessed! Using cheese rind in broth is genius 
...and honestly, who am I kidding, I'm probably gonna try this recipe out because it sounds kinda delicious 
I'm definitely making this one again soon.