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Winter Greens Soup WITHOUT GODDAMNED CHICKEN BROTH Recipe

  • 177minutes

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Source: www.chow.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, E, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups dried farro

  2. 1/2 teaspoon kosher salt

  3. 1/4 cup olive oil

  4. 5 medium garlic cloves, finely chopped

  5. 1 medium white onion, medium dice (about 1 cup)

  6. 1 large carrot, medium dice (about 1/2 cup)

  7. 12 medium red potatoes, such as Red Bliss (about 3 pounds), coarsely chopped

  8. 2 tablespoons finely chopped fresh Italian parsley

  9. 2 teaspoons finely chopped fresh thyme leaves

  10. 2 teaspoons finely chopped fresh rosemary leaves

  11. 2 medium bay leaves

  12. 3 cups cooked, drained garbanzo beans

  13. 1 bunch Swiss chard, leaves removed from stems and coarsely chopped (about 8 cups packed)

  14. 1 bunch "Tuscan kale":/ingredients/

  15. 76, leaves removed from stems and coarsely chopped (about 6 cups packed)

  16. 3 cups canned high-quality chopped tomatoes, such as

  17. 6 in One

  18. 1/2 teaspoon Tamari

  19. 6 cups (1 1/2 quarts) of GOOD vegetable stock (Never substitute chicken broth!!)

Instructions Jump to Ingredients ↑

  1. Soak farro in 6 cups of water at least 8 hours or overnight.

  2. Transfer farro and soaking water to a large pot, add salt, and bring to a simmer over medium-low heat. Cook until farro is tender and chewy, about 45 to 60 minutes. Drain and reserve farro.

  3. Place olive oil in a large pot over medium-low heat. When it shimmers, add garlic, onion, and carrot. Season well with salt and freshly ground black pepper, and cook until vegetables are tender and onion is translucent, about 5 minutes.

  4. Add farro, potatoes, herbs, and garbanzo beans, and season well with salt and freshly ground black pepper. Stir mixture so that everything gets coated in oil and herbs.

  5. Add chard and kale to the pot, and cook, stirring occasionally, until greens start to let off liquid and shrink in size, about 10 minutes. Stir in tomatoes and tamari, and season with salt and freshly ground black pepper.

  6. Add veggie stock (the vegetable mix should be just covered by the liquid stock—if there is not enough, add some water) and bring to a simmer. Simmer, partially covered, until potatoes are cooked through, about 35 to 40 minutes. Season well with salt and freshly ground black pepper, remove bay leaves, and serve.

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