You are here: Home » Recipes » Kale and Farro Soup Kale and Farro Soup Recipe by Lynda Balslev Yield 6 servings Kale teams up with farro and butternut squash in this healthy, hearty soup. Linda Balslev PrintEmail Either curly green or lacinato kale may be used for the soup. Remove tough ribs from leaves before chopping. Ingredients 1 tablespoon olive oil1 medium yellow onion, chopped2 garlic cloves, finely chopped1 cup farro (wheat berries)6 cups reduced-sodium chicken broth, plus additional broth as necessary2 cups butternut squash cubes (1/2 inch)1 (28-ounce) can Italian plum tomatoes with juice1 (2-inch) piece of Parmigiano cheese rind1 teaspoon dried thyme or 1 tablespoon fresh thyme1/2 teaspoon salt2 to 3 cups coarsely chopped green kale Grated Parmigiano cheese Instructions Heat oil in a soup pot over medium heat. Add onion and sauté until softened, 2 to 3 minutes. Add garlic and sauté 1 minute. Add farro and stir to coat. Add broth, squash, tomatoes, cheese rind, thyme and salt. Bring to a boil, breaking up tomatoes with a wooden spoon. Reduce heat, partially cover and simmer until squash is tender and farro is cooked, about 30 minutes. Stir in kale and simmer 2 minutes. Discard cheese rind. Ladle into bowls and sprinkle grated cheese on top.