Saturday, June 26, 2010

Farro & Kale Soup with Cannellini Beans

I love how I can spend a couple hours in the kitchen making a pot of soup and yield enough of it to last about 8 meals!  And, this type of soup is so versatile and customizable, I would never get bored of it.

This soup starts with a basic mirepoix (2 part onion to 1 part each carrot and celery) then add in garlic, beans, water, farro, tomatoes, and kale.  You could easily make a new version with wild rice, swiss chard and black beans or even barley, broccoli rabe and cranberry beans. The combinations are endless, just keep the basic components present and you'll have a seriously nutrient dense meal with a pretty simple process!  Basic recipes like this give you the technique to formulate your own creations or adjust to seasonal availabilities.

I seasoned the cooking liquid when I added the beans & included a bay leaf, some onion powder, chili powder & ground ginger. I think some fresh thyme sprigs would be great as well.  Without the spices I think the broth would probably a bit bland for my taste because you use water not stock (very cost affective!).  Amy's right on with the sweet potato, I think that would have been a great modification to copy.

Tonight was one of those food filled evenings in the kitchen for me...oh Friday night! I made my very first batch of homemade chicken stock, froze some chocolate mint ice cream base whipping it by hand and cooked and froze some wheat berries with tomatoes and fresh basil...dinner when the school quarter gets crazy! Tomorrow I'm hoping keep up the adventurous streak and make a wheat berry salad, bulgar salad & chickpea salad and my favorite quinoa salad...all in one night!  I did some prep work today, so hopefully I'll breeze through them all pretty quick!
Cheers & Happy Grains!! -Vicki

1 comment:

  1. Nicely done Amy!(excuse me, Grain Girl). We expect to see you doing this on the Food Channel sometime next year. Your Cousins, Tom & Debbie