TasteFood: Butternut squash and kale star in this yummy harvest soupc

During a hectic week, a nourishing soup is a welcome and restorative break. This hearty soup combines harvest vegetables and grains in a tomato-based broth enriched with cheese. Butternut squash and leafy kale add vitamins and antioxidants to the dish, while their sweet earthiness balances the acidity of the tomato. Farro, a nutty ancient grain, is high in fiber and protein. (If desired, barley can be used in place of the farro.)

The surprise — and key — ingredient is a hunk of cheese rind, which adds depth of flavor and body to the broth. That’s right: the cheese rind will degrade and infuse its essence into the broth as it cooks, imparting a mouthwatering umami flavor and thickening the soup. It’s also a great no-waste use for any odd cheese ends you may have lying around in your fridge. For this recipe, use a hard Italian cheese, such as Parmigiano-Reggiano or Pecorino Romano.

Harvest Vegetable Farro Soup

Serves 4 to 6 people

INGREDIENTS

1 tablespoon extra virgin olive oil

1 medium chopped yellow onion

1 small fennel bulb, thinly sliced crosswise and halved lengthwise

3 garlic cloves, finely chopped

1 cup farro semi-pearled

6 cups chicken stock or vegetable broth, plus more if necessary

2 cups butternut squash, diced

1 can (15 oz.) Italian plum tomatoes with juice

1 (2- to 3-inch) chunk of Parmigiano-Reggiano rind

one bay leaf

2 teaspoons thyme dried

1 tsp kosher salt (or to taste)

1/2 teaspoon black pepper, freshly ground

2–3 cups coarsely chopped curly green kale leaves, removing any tough ribs

Parmigiano-Reggiano cheese, finely grated, for sprinkling

INSTRUCTIONS

In a soup pot, heat the oil over medium heat. Saute the onion and fennel for 3 minutes, or until softened but not colored. Stir in the farro after the garlic has become fragrant, about 15 seconds. Stir to coat and lightly toast the grains for another 30 seconds.

Combine the stock, butternut squash, tomatoes, cheese chunk, bay leaf, thyme, salt, and pepper in a mixing bowl. Bring to a boil, stirring with a wooden spoon to break up the tomatoes. Reduce the heat to medium-low, partially cover the pot, and cook for 30 minutes, or until the squash and farro are tender. (Add a little more stock if the soup is too thick.)

Remove the cheese rind and bay leaf and season to taste.

Ladle the soup into bowls and garnish with grated cheese.

Lynda Balslev is a cookbook author, food and travel writer, and recipe developer from the San Francisco Bay Area.