Kale, potato, and farro soup

It snowed today…again.  And I had an upset stomach most of the day, so soup sounded like the best (and most comforting) option for dinner tonight.  I had a bunch of lacinato kale in the freezer from the CSA earlier this summer, and an unopened bag of farro.  I found a few more things in the pantry and fridge to add to the mix, and a terrific soup was born.  Best of all, everything was locally produced, either from my garden or the CSA (with a couple minor exceptions…I used pink Himalayan salt and a dash of Parmesan cheese when I served it).

Kale, potato, and farro soup

1 large bunch of lacinato kale, de-ribbed and chopped (about 3 cups)

2 medium potatoes, diced

1/2 medium onion, diced

1/2 cup farro (or substitute brown rice, wheat berries, or another grain)

4 cups vegetable broth (homemade is the best if you have it!)

4 cups water

2 cloves garlic, minced

1 large carrot, shredded

2 tablespoons dried sage

1 teaspoon salt, plus more to taste

Add broth and water to a large pot.  Turn heat to medium high.  Add farro, potatoes, onions, and garlic.  Bring to boil.  Add the salt and sage.  Reduce heat to low and simmer for about 20 minutes.  Add the kale and carrot and simmer for another 10 minutes.  Taste and add more salt if needed.  Serve with a little Parmesan cheese, if desired.