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Categories:
olive oil onion carrots celery veggie broth tomatoes parmesan rind thyme kosher salt bay leaf garlic
Viewed: 54 - Published at: 7 years agoIngredients
- 1 tablespoon olive oil
- 1 small yellow onion finely chopped
- 1 leek, white and light green parts thinly sliced
- 3 medium carrots diced
- 3 celery stalks diced
- 2 parsnip diced
- 2 cup pearled farro rinsed and drained-try 1.5 cups
- 2 cups peeled butternut squash cut into 1/2 inch cubes
- 8 cups veggie broth
- 1 14 ounce can of diced tomatoes
- 1 one 3 inch parmesan rind (plus freshly grated parmesan for garnish)
- 1 teaspoon dried thyme
- 1 kosher salt and pepper to taste
- 1 1 bunch kale ++
- 1 bay leaf
- 2 large garlic cloves minced
Method
- heat olive oil and add onion and leek and cook ~ 4 minutes
- add carrots, celery, parsnips, and cook until beginning to soften (~4 mins)
- add garlic and cook 1 minute
- stir in farro, squash, veggie broth, tomatoes, parmesan rind, bay leaf, thyme, salt and pepper
- bring to a light simmer and cook partially covered until farro and squash are tender, 30-35 mins
- stir in kale and cook until tender... 2 minutes.. ck if need more salt/pepper
- serve with parmesan cheese
