Thursday, October 13, 2011

White Bean and Black Kale Minestra with Farro

This delicious soup recipe is from Vegetable Soups from Deborah Madison's Kitchen, one of the books I got from the library for the October "featured" thing on 101 Cookbooks Library.  This may just be the Ribollita of 2011.  It's simple and the flavors aren't at all exotic, but it's so comforting and nourishing - just what I wanted after eating tons of cake and pie all weekend!  Kale is my favorite, I love tomato-based soups, and the chewy farro was perfect to give it body.  I used the Rancho Gordo cannellini beans, which are way too huge for the soup - everything else was cut into pieces closer to the size of the farro, and the giant beans disrupted the harmony.  I might try navy beans or flageolet next time.  And yes, there is going to be a next time.  It's a simple soup that could be made at any time of year.  I managed to find a little room in the freezer for this one, but as soon as it's gone, I'm sure I'll be making this again.

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