Giada's "House" Soup
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 530
- Total Fat
- 28
- Saturated Fat
- 8
- Carbohydrates
- 46
- Dietary Fiber
- 8
- Sugar
- 12
- Protein
- 26
- Cholesterol
- 54
- Sodium
- 1304
- Total: 2 hr 10 min
- Inactive: 20 min
- Cook: 1 hr 50 min
Ingredients
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)
Directions
- 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.