Category:
Soups

Seasons:
September, October, November

Recipe Courtesy of Culinary Institue of America

Super easy

1/4 cups extra-virgin olive oil or canola oil
10 ounces onion, diced
5 ounces carrot, diced
5 ounces celery, diced
1 bay leaf
1/2 teaspoons dried oregano
1/2 teaspoons dried basil
10 ounces sweet potato, peeled and diced
10 ounces tomato, chopped
6 cups vegetable stock
4 ounces kale, chopped
6 ounces cooked farro
1/4 cups extra-virgin olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoons black pepper

Dinosaur Kale and Sweet Potato Soup with Olive Oil and Tomatoes Directions

In a large pot, add the first ¼ cup of olive or canola oil and cook the onion, carrot, celery, bay leaf and dried herbs for 10 minutes over medium heat, or until the vegetables start to brown.

Add the sweet potatoes and cook another 5 minutes, stirring to prevent burning.

Add the tomatoes and cook another 4 minutes, then add the stock and kale and bring to a simmer.

Cook for 20 minutes. Stir in the cooked farro and the olive oil, salt and pepper.