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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 cup farro (wheat berries)
  • 6 cups reduced-sodium chicken broth, plus additional broth as necessary
  • 2 cups butternut squash cubes (1/2 inch)
  • 1 (28-ounce) can Italian plum tomatoes with juice
  • 1 (2-inch) piece of Parmigiano cheese rind
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • 1/2 teaspoon salt
  • 2 to 3 cups coarsely chopped green kale
  • Grated Parmigiano cheese


  1. Heat oil in a soup pot over medium heat. Add onion and sauté until softened, 2 to 3 minutes. Add garlic and sauté 1 minute. Add farro and stir to coat. Add broth, squash, tomatoes, cheese rind, thyme and salt. Bring to a boil, breaking up tomatoes with a wooden spoon.
  2. Reduce heat, partially cover and simmer until squash is tender and farro is cooked, about 30 minutes. Stir in kale and simmer 2 minutes. Discard cheese rind. Ladle into bowls and sprinkle grated cheese on top.

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The recipe was originally published as Kale and Farro Soup on

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