Giada’s House Soup

Winter may be over but soup is never out of season in our house. It is a totally satisfying way to pack a ton of nutrients into one meal, and, really – is there anything better than dipping a slice of toasted peasant bread/baguette into a bowl of hot, hearty broth? This soup by Giada De Laurentiis contains everything you’ve ever wanted in a soup – a rich, flavorful broth, tons of vegetables, grains, beans and sausage. How’s this for an ingredients list: leek, carrot, fennel, white beans, farro, tomatoes, thyme, kielbasa, kale, and parmesan. PERFECTION! Make this soup the day before you need to feed a crowd and behold it’s awesome powers to please every single person who partakes of it. Okay, a little dramatic, but it is even more delicious the next day and everyone really will love it. AND making this one-pot recipe yields very few dishes! No kidding, see here:

Tips (unsponsored): We almost always find our leeks at Trader Joe’s. They are beautiful, come in pairs (which is great for us as we almost always double soup recipes), and are cleaned and ready to be chopped. The same thing goes for fennel. We have found farro at both Sprouts and Trader Joe’s. Call first and ask to save yourself a trip. Be sure to remove the ribs from the Tuscan kale as the recipe indicates. Using the bag of pre-cut kale from Trader Joe’s is convenient, but you will still want to remove the ribs as they will remain tough and unpleasant if you don’t. Please use Kitchen Basic’s Chicken Stock. It truly makes all the difference. Note: this recipe originally calls for dried beans, which we have used. However, the beans take forever to cook, so we suggest using canned cannellini’s instead.

Have your kids help you dump ingredients into the soup pot. As you do so, teach them a thing or two about the ingredients you are using:

• Fennel has lots of potassium, which is great for your metabolism.
• Leeks are high in B vitamins, which are good for your blood circulation.
• Cannellini beans are a low-glycemic food, which means that they provide your body with energy for hours after you even eat them.

Because of it’s Tuscan feel, let’s learn a few things about Tuscany and it’s people:

• You have to pay to get into most beaches in Tuscany.
• Tuscany is home to the Leaning Tower of Pisa, among a few other towers that lean.
• Many movies have been filmed in Tuscany due to it’s beautiful countryside.

Adapted slightly from: Giada’s “House” Soup

5.0 from 1 reviews

Giada's House Soup (aka Leek, Fennel, Kale, Farro, White Bean and Kielbasa Soup)

 

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Prep time

20 mins

Active time

1 hour 50 mins

Total time

2 hours 10 mins

 

Author: Food Network Kitchen

Difficulty: Easy

Est. Cost: $17

Serves: 4 to 6 servings

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 leek, white and tender green parts only, finely chopped
• 2 carrots, 1 finely chopped, 1 sliced
• ½ fennel bulb, finely chopped
• Kosher salt
• ½ teaspoon red pepper flakes
• ¾ cup canned small white beans, such as navy or cannellini
• ½ to ¾ cup farro
• 1 15 -ounce can diced tomatoes
• 2 quarts chicken stock (homemade or low-sodium)
• 2 to 3 sprigs thyme
• 1 2 -inch piece parmesan cheese rind
• 13 ounces turkey or Polska kielbasa, cut into half-moons
• 4 to 5 large leaves Tuscan kale, ribs removed, chopped (about 2 cups)
• Grated parmesan cheese and fresh lemon juice, for serving (optional)

Instructions

1. Heat the olive oil in a large soup pot over medium heat. Saute the kielbasa until browned, set aside. If needed, add a little more olive oil to the pot and add the leek, chopped carrot and fennel and season with ½ teaspoon salt and the pepper flakes. Saute slowly until the vegetables are very soft but not browned, about 3 minutes.
2. Add the farro and toast for a minute or two, then add the tomatoes with their juices and the chicken stock, thyme, parmesan rind and 2.5 cups water. Bring to a boil, then reduce the heat to a steady simmer. Cook, stirring occasionally, about 1½ hours, or until the beans are tender but not mushy; they should be firm and separate. Season with salt.
3. Add the kielbasa, kale and sliced carrot and beans. Cook until the kale and carrot are tender, about 15 minutes. Remove and discard the thyme sprigs and parmesan rind. Serve with a drizzle of olive oil, a sprinkle of grated parmesan and a squeeze of lemon, if you like.

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