Farro Kale and Butternut Squash Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, finely chopped
- 1 cup uncooked farro, rinsed and drained
- 6 cups chicken stock, preferably homemade
- 2 cups (1/2-inch) cubed butternut squash
- 1 (15-ounce) can Italian plum tomatoes with juice
- 1 (2 to 3-inch) rind Parmigiano-Reggiano cheese
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 2 to 3 cups coarsely chopped green kale (Tuscan or curly)
- Finely grated Parmigiano-Reggiano cheese for sprinkling
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