Kale and Sausage Soup
Giada De Laurentiis
2 tablespoons extra-virgin olive oil (plus more for drizzling)
- 1 leek (white and tender green parts only, finely chopped)
- 2 carrots (1 finely chopped, 1 sliced)
- 1/2 fennel bulb (finely chopped)
- Kosher salt
- 1/2 teaspoon red pepper flakes
- 3/4 cup dried small white beans (such as navy)
- 1/2 to 3/4 cup farro
- 1 15 - ounce can diced tomatoes
- 2 quarts chicken stock (homemade or low-sodium)
- 2 to 3 sprigs thyme
- 1 2- inch piece parmesan cheese rind
- 13 ounces turkey or Polska kielbasa (cut into half-moons)
- 4 to 5 large leaves Tuscan kale (ribs removed, chopped (about 2 cups))
- Grated parmesan cheese and fresh lemon juice (for serving (optional))
- Heat the olive oil in a large soup pot over medium heat. Add the leek, chopped carrot and fennel and season with 1/2 teaspoon salt and the pepper flakes. Sauté slowly until the vegetables are very soft but not browned, about 3 minutes.
- Add the white beans and farro and toast for a minute or two, then add the tomatoes with their juices and the chicken stock, thyme, 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. Season with salt.
- Add the kielbasa, kale and sliced carrot. Cook until the kale and carrot are tender, about 15 minutes. Remove and discard the thyme sprigs and parmesan rind. Serve with a drizzle of olive oil, a sprinkle of grated parmesan and a squeeze of lemon, if you like.