Ingredients:
2 tbs. extra virgin olive oil
1 medium yellow onion, diced (about 7 ounces)
1 jalapeño pepper, de-seeded, diced
1 tsp. kosher salt
1/2 tsp. ground black pepper
2 cloves garlic, minced or grated
1 cup farro, rinsed (can substitute quick-cooking farro, see notes below)
2 tbs. tomato paste
6 cups unsalted or low-sodium vegetable stock (plus more as desired)
1 bunch (12 ounces) lacinato/Tuscan kale stemmed and thinly sliced
1/4 cup smooth peanut butter
Directions:
1. In a large pot over medium heat, add oil and heat until shimmering.
2. Add onion, jalapeño, salt and pepper and cook, stirring occasionally, until the onion starts to soften (about 5 minutes).
3. Add the garlic and cook until fragrant, about 30 seconds.
4. Add the farro and cook for two minutes, stirring occasionally.
5. Add tomato paste and cook, stirring regularly, for about 1 minute.
6. Add vegetable stock, scraping up any bits stuck to the bottom of the pan. Bring to a boil, then reduce the heat to a simmer and cook with the lid slightly ajar for about 20 minutes, stirring once or twice. NOTE: this step is not needed if you’re using quick-cooking farro.
7. Add the kale and continue simmering, stirring once or twice until the flavors come together and the farro and kale are tender but still retain some bite (about 20 minutes more).
8. Stir in the peanut butter until fully combined. If you prefer a thinner soup, add 1/2 to 1 cup more of stock to reach desired consistency.
* Recipe from Washington Post/Aaron Hutcherson
Nutrition:
Calories: 429
Total Fat: 17 grams
Saturated Fat: 3 grams
Cholesterol: 0 mg
Sodium: 757 mg
Carbs: 60 grams