Creamy Kale and Farro Soup with Butternut Squash
Oprah's signature vegetable-forward soup combining pearled farro, roasted butternut squash, and lacinato kale in a savory chicken stock base enriched with Parmesan rind. Aromatic soffritto of onion, leek, carrot, and celery builds depth, while dried thyme and bay leaf provide classic herbaceous notes. This is comfort food designed for cool weather dining—hearty enough as a main course, accessible enough for weeknight cooking. The farro adds satisfying chew and nutrition while the Parmesan rind melts into the broth, creating natural umami without cream.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 1 leek, white and light green parts, halved rinsed and thinly sliced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 2 cups pearled farro, rinsed and drainedwhole wheat berries1:1graingluten-free
similar texture and cook time
- 1 pound butternut squash, peeled, cut into 1/2-inch cubes
- 8 cups chicken stock
- 1 14-ounce can diced tomatoes
- 1 3-inch piece Parmesan rind
- freshly grated Parmesan, for garnish
- 1 bay leaf
- 1 teaspoon dried thymefresh thyme1 teaspoon dried = 1 tablespoon freshherb
use at end of cooking to preserve flavor
Full guide → - kosher salt
- freshly ground pepper
- 1 bunch green curly kale, stems removed, leaves roughly choppedTuscan kale1:1vegetable
milder flavor, less bitter
Instructions
- 1
Heat olive oil in large saucepan over medium heat.
- 2
Add onion and leek, cook until softened.
- 3
Add carrots and celery, cook until beginning to soften.
- 4
Add garlic and cook until fragrant.
- 5
Stir in farro, then squash, chicken stock, tomatoes, Parmesan rind, bay leaf, thyme, salt and pepper.
- 6
Bring to light simmer and cook partially covered until farro and squash are tender.
- 7
Stir in kale and cook until tender.
- 8
Adjust seasoning with salt and pepper.
- 9
Divide between bowls and garnish with grated Parmesan.
Tips
Save Parmesan rinds in the freezer specifically for soups and stocks. They dissolve partially into broth, adding savory depth without added salt.
Partially cover the pot during simmering to control evaporation while allowing some liquid reduction for concentrated flavor.
Stir soup occasionally to prevent farro from settling and sticking to the pan bottom.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months (farro texture softens slightly upon thawing).
Prepare soffritto base through garlic step up to 2 days ahead. Add remaining ingredients and proceed with cooking when ready. Soup tastes better the next day as flavors meld.
Ladle into bowls, top with freshly grated Parmesan and cracked pepper. Serve with crusty bread or grilled cheese sandwich on the side.
Common Mistakes
Do not skip rinsing farro to avoid gummy, starchy texture.
Do not discard Parmesan rind—it is essential for umami depth.
Do not overcook kale (2 minutes maximum) to avoid bitter, mushy greens.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
similar texture and cook time
General Alternatives
milder flavor, less bitter
use at end of cooking to preserve flavor
Full guide →FAQ
Can I make this dairy-free?
Yes. Omit the Parmesan rind and garnish, or use a dairy-free Parmesan alternative. The soup still tastes good, though you lose some savory depth. Add extra salt and pepper to compensate.
What if I don't have pearled farro?
Use whole farro (extend cook time to 40-45 minutes), arborio rice (20 minutes), or barley (30-35 minutes). Each adds different texture but similar heartiness.
How long can I keep this soup and can I freeze it?
Refrigerate up to 4 days. Freezes well up to 3 months, though farro softens slightly. Thaw overnight in refrigerator and reheat gently on stovetop, adding broth if needed.