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Hedden Family Recipes

Farro and kale soup

Ingredients:

  • 2 cups pearled farro
  • several tablespoons olive oil
  • 1 large red onion or two medium yellow onions, roughly chopped
  • 4 cloves garlic, minced
  • 2 celery stalks, roughly chopped
  • 2 carrots, roughly chopped
  • 2 teaspoons minced rosemary
  • 2 cups diced tomatoes
  • kale, ribs removed and roughly chopped
  • 5 cups vegetable broth
  • salt and pepper to taste
  • mushrooms (optional)
  • grated Parmesan cheese, to taste

Directions:

Farro cooking step:

  1. Rinse farro and bring 8-10 cups of water to a boil. Add salt, then add the farro and boil until tender but still very toothsome, about 20-30 minutes, then drain and set aside.

Sauté cooking step:

  1. In a large pot, heat olive oil to medium heat, then add chopped onion and garlic and sauté over low heat for 8-10 minutes
  2. Add celery, carrots, and rosemary, and cook stirring constantly for 5 minutes.
  3. Increase heat to high, then add diced tomatoes, broth, salt and pepper. Bring to a boil, then turn down to simmer for 15 minutes.
  4. Return farro to pot, and add kale. Bring to a boil, then turn down to simmer and cook until kale has softened, about 5 minutes. Season to taste with salt and pepper.
  5. Shortly before serving, add mushrooms (optional).
  6. Serve in bowls with grated Parmesan cheese as garnish.