A Colorful Soup for a Cold Winter Day!

"Farmer's Market"
Acrylic painting inspired by a recipe from Emily Goldenberg for a most delicious soup!  See the recipe and story below - 

20" x 16" acrylic on canvas
​©Claudia True
click for more information

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Tuscan Kale Tuscan Kale and Farro Soup with Butternut Squash

It's hard to believe that before I made this recipe, I'd never had kale, farro or butternut squash.  Now I love them all!  

Emily Goldenberg - a chef and co-owner of Caffe 817 in Oakland, Ca- shared this recipe in my 2010 cooking and art calendar. Oh my is it delicious.  Very hearty - I might even make this for my Super Bowl soup!  Scroll down to see the recipe. Note for my vegetarian friends -  it's easy to make  without meat and still have a full flavored meal that's loaded with tasty stuff that's really good for your soul!  

The last time I was at Costco I made a wonderful discovery - butternut squash that was already peeled and cut up.  Yes you get a lot - a la "Costo sized purchases." I roasted some with onion, olive oil, salt and pepper and a drizzle of honey for another meal and didn't waste a bit.  Sure cuts down on the prep time when you don't have to peel and cut the squash.  Whew!

​The painting illustrates many of the ingredients in this soup and also Emily's love of strolling through the farmer's market or her garden.  Check this out, and other recipe-inspired art on my website. These have all been in one of my Cooking with Friends calendars which I save for all the recipes.  The collection is my favorite cookbook!   

Okay - here's a fun story about how I know chef Emily Goldenberg.  Her Mom and I are friends - we connected on the internet because we're both "Claudia True's."  Really!!  How cool is that - 
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RECIPE - Tuscan Kale and Farro Soup with Butternut Squash
4 to 6 servings

Ingredients
3 Tbl olive oil
1 yellow onion, diced
1 prosciutto or ham bone (optional)
2 cloves garlic, minced
1 whole chili pod or 1/4 tsp of red chili flake
1 Tbl minced fresh sage
1 bunch kale, washed and sliced cross-wise into 1/4" strips (include stems if tender)
2 cups diced (1/2" cubes) raw butternut squash
1 cup uncooked semi-pearled farro (or barley)
​2 quarts home-made chicken stock (or low sodium store bought)
Sprinkle of freshly ground black pepper
​Glug of extra-virgin olive oil 

Directions:
​In a soup pot over medium-low heat, warm the olive oil.  Add onion and a pinch of salt, and stir.  Slowly saute' until the onions become translucent.  Add the prosciutto or ham bone (if using), garlic, chili flakes and sage.  Continue to cook for a few minutes longer.  

Add the kale to the soup pot with another pinch of salt and continue to cook, covered, stirring every so often, until the kale collapses.  Add the butternut squash, stir and cook for about 5 minutes to soften.

Pour the chicken stock into the soup-pot and bring it up to a simmer.  Add the farrow and continue to cook at a simmer until the farrow is al dente.  By this time, the squash and kale should be completely cooked.

Taste for salt, and serve!  Garnish with cracked black pepper and your best extra-virgin olive oil.  Yum!