I’m back today with a delicious, hearty soup recipe perfect for these cold winter days.
I woke up today feeling like a cold was coming on. I went to work, got home and immediately made myself a smoothie to try to combat this sickly feeling. If it’s possible, I felt worse, so I took a long nap, tissue box by my side.
I woke up a couple hours later, feeling just as bad, and heated up some of this soup to soothe my achy self.
[Perhaps I should start ironing my linens? Yikes.]
It almost reminds me of Italian wedding soup, because of the addition of italian sausage with the kale and vegetables.
I love how the farro makes it so hearty and gives you something to chew on.
I love making soup because it’s so simple and fun.
Just prep up all of your ingredients before hand and have a blast creating some awesome flavors in a single pot!
I browned the sausage first then sauteed the veggies, added the farro and then added the chicken stock.
It should be noted that I used homemade chicken stock for this and it makes such a difference.
I love using homemade stock because you can control what goes into it, especially the salt content!
The more you let the soup simmer, the more flavorful it gets!
I love it because you can get lots of other things accomplished while your soup is getting all yummy on the stove.
Finish off this soup with the addition of lima beans [I used fresh beans that I froze] , kale and red pepper flakes and you’ve got a winner for dinner!
Being true to form, I even added a few grates of fresh parmesan cheese on top. Would you expect any less?
This soup hit the spot and found myself going back for seconds.
I’m sure glad I made a big batch of this last night.
It’s perfect for a cold, sick night like tonight!!
But don’t think you have to be sick to enjoy this soup!! I’d eat it any day of the week!
Hearty Winter Soup
- Italian sausage, 1 link, casing removed, roughly chopped
- Carrots, 3 small, peeled and coarsely chopped
- Celery, 3 ribs, washed and coarsely chopped
- Yellow onion, one half, peeled and diced
- Garlic, 2 cloves, minced
- Farro, about 1 cup [dry]
- Chicken stock, about 4 1/2 cups
- Lima beans, about 1/2 cup [mine were frozen]
- Lacinato kale, half of a bunch, stemmed and torn into small pieces
- Olive oil, 2 Tbsp.
- Bay leaf, 1 each
- Red pepper flakes, around 1/4-1/2 tsp.
- Salt + black pepper, to taste
Heat up the olive oil in a heavy duty pot. Add the chopped sausage and let cook. Once browned and cooked through, add the celery, onion and carrots and give it a stir.
Once the vegetables have softened a bit [takes a few minutes] add the garlic and then the farro and let toast up a little bit [another few minutes.
Add the stock and bay leaf to the pot and stir a bit. Then pop a lid on the pot and turn the heat down to a low simmer and let cook for about 30 or so minutes.
Remove the lid and add the lima beans and kale to the pot. Give it a stir and pop the lid back on for another 10 minutes.
Season with salt, pepper and red pepper flakes and let it hang out on low until you’re ready to serve! Top with a little grated parmesan if you should so desire