POLSKA KIELBASA & VEGETABLE SOUP Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Tbsp extra virgin olive oil, plus more for drizzling
1 leek, white and tender light green parts only, finely chopped
2 carrots -- 1 finely chopped, 1 sliced (into rounds)
1/2 fennel bulb, finely chopped
Kosher salt
1/2 tsp red pepper flakes
3/4 cup dried small white beans, such as navy
3/4 cup farro
1-26 oz can diced tomatoes
2 quarts (4 cups) chicken stock
2-3 sprigs fresh thyme
1-2 inch piece of Parmesan cheese rind
13 oz turkey or Polska kielbasa, cut into half-moons
4 to 5 large leaves of Tuscan kale, ribs removed, chopped (approx. 2 cups)
Grated parmesan cheese and fresh lemon juice for serving (optional)
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Directions: |
Directions:Heat olive oil in a large soup pot over medium heat.
Add leek, chopped carrot and fennel and season with 1/2 tsp. salt and the pepper flakes. Sauté slowly until the vegetables are very soft but not browned, about 3 minutes.
Add the white beans & farro and cook (add to the pot, stir into the oil and vegetable mixture and cook) for a minute or two.
Then add the tomatoes with their juices and the chicken stock, thyme, parmesan rind and 4 cups of water. Bring to a boil, then reduce the heat to a steady simmer. Cook, stirring occasionally, about 1 1/2 hours, or until the beans are tender but not mushy; they should be firm and separate. Season with salt.
Add the kielbasa, kale and sliced carrot. Cook until the kale and carrot are tender, about 20 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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Number Of
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Number Of
Servings:4-6 |
Personal
Notes: |
Personal
Notes: I love making soup.
I particularly like this recipe...everything you need to live is in this soup. There are a lot of different ingredients and the kielbasa gives it a unique taste.
What is farro? Farro is an ancient grain that has been around for thousands of years...it is a whole grain, much like barley. Wonderful in this soup.
All you need to add is a baguette or a crusty Italian loaf.
This recipe from Giada De Laurentis and the Food Network Magazine
FARM MEMORY:
CALVES IN SPRING…
Old MacDonald’s Farm had nothing on us.
We had a rooster, a lot of chickens, pigs, and cows and, for a while, Grandpa had a couple of workhorses.
He eventually got a tractor, but I remember when he had the horses.
A particularly fun time of the year was in the spring, when the calves were let out of the barn for the first time. Some of the calves were born in the barn over the winter so they had never been outside. We’d all get one of the new calves and put a rope around their neck and we would lead them outside.
They gave a whole new meaning to the word “frolic”.
Man, could they jump, kick out their back legs and run…and all we could do is hold on.
It was hilarious.
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