Giada's "House" Soup

Total Time:
2 hr 10 min
20 min
1 hr 50 min

4 to 6 servings

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 leek, white and tender green parts only, finely chopped
  • 2 carrots, 1 finely chopped, 1 sliced
  • 1/2 fennel bulb, finely chopped
  • Kosher salt
  • 1/2 teaspoon red pepper flakes
  • 3/4 cup dried small white beans, such as navy
  • 1/2 to 3/4 cup farro
  • 1 15 -ounce can diced tomatoes
  • 2 quarts chicken stock (homemade or low-sodium)
  • 2 to 3 sprigs thyme
  • 1 2 -inch piece parmesan cheese rind
  • 13 ounces turkey or Polska kielbasa, cut into half-moons
  • 4 to 5 large leaves Tuscan kale, ribs removed, chopped (about 2 cups)
  • Grated parmesan cheese and fresh lemon juice, for serving (optional)
  • Heat the olive oil in a large soup pot over medium heat. Add the leek, chopped carrot and fennel and season with 1/2 teaspoon salt and the pepper flakes. Saute slowly until the vegetables are very soft but not browned, about 3 minutes.

  • Add the white beans and farro and toast for a minute or two, then add the tomatoes with their juices and the chicken stock, thyme, parmesan rind and 4 cups 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.

  • 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, if you like.

  • Photograph by Con Poulos

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