We prepared the ingredients for this soup on Sunday by cutting up everything and storing it in the refrigerator. Paula made the soup on Tuesday when she was enjoying a quiet morning at home. The recipe is from the October 2015 Food Network magazine and it is called Giada’s “House” Soup. It is a delicious traditional Italian soup.
Heat a few tablespoons of olive oil in a large soup pot over medium heat. Add 1 sliced leek, 1 chopped carrot and 1 chopped fennel bulb to the soup pot and season with 1/2 teaspoon salt and red pepper flakes to taste. Saute slowly until the vegetables are very soft but not browned, about 3-5 minutes.
Add 1 15-ounce can of cannelini beans and 1/2 cup of farro and toast for a minute or two, then add 1 15-ounce can of diced tomatoes with their juices and 2 quarts of chicken stock, 2-3 sprigs of fresh thyme, 1 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. (Note: Cook for about 30 minutes if you use canned beans like we did.) Season with salt.
Add 1 pound of kielbasa (cut into half-moon pieces, 1 bunch of chopped kale and 1 sliced carrot. Cook until the kale and carrot are tender, about 15 minutes. Remove and discard the thyme sprigs and the parmesan rind. Serve with a drizzle of olive oil, a sprinkle of grated parmesan and a squeeze of lemon, if you like.
This was a warm and delicious soup for a fall day. It was not too hard to make. Most of the time was spent chopping up the vegetables but you can do those ahead of time.