Farro, White Bean & Kale Soup

15 March 2017

This last year my self care and healthy habits took a hit, but that is to be expected with a new baby. I am trying to find a balance though because I fully believe in the oxygen mask analogy (in order to be good for others you have to take care of yourself too). So I have been toying with the idea of finding a trainer...to workout with...that's what they're called right hehehe. Those that know me just re-read that line I am sure because I loathe working out...in a gym.

I love yoga and being active, but running on a hamster wheel or throwing around some 2 lb weights is not my idea of a good time. However, I need some accountability, but I am resisting it. For one, I am not coordinated and I don't want to do a bunch of stupid exercises (see: that time I tried to do a burpee), I also don't want a drill sergent - I don't need a cheer squad and lastly it is not necessarily what I want to be spending my time doing.

So there are my really positive, unfiltered excuses, now I just need to suck it up and commit because I need to get into a routine. I also need some expertise because I don't know what Im doing with all those contraptions. We shall see, in the meantime, I am cleaning up our diet a bit and trying to eat a little less meat. This soup is great because it is light and vegetarian, but you get some good protein and whole grains from the farro. Please find sous vide and traditional instructions below.

Farro, White Bean & Kale Soup

Recipe for easy white bean, farro and kale soup.

Farro, White Bean & Kale Soup

Prep time: - Cook time: - Total time:
Yield: 2-4S


If preparing via Sous Vide - Freeze 1 cup vegetable stock prior to beginning recipe
- 2 shallots (thinly sliced)
- 1/2 cup farro (uncooked)
- 1-2 celery ribs (thinly sliced)
- 2 pressed garlic cloves
- 1 cup chopped kale
- 1 can large butter or white beans (rinsed)
- 1.5 cups vegetable stock
- 1/4 cup torn parsley
- zest of 1 lemon
- 3 T pesto
- dash salt & pepper


Prepare via Sous Vide:
Set sous vide device to 185F.

Place all ingredients in vacuum bag and seal.

Let cook for about 1 hour once temperature is back to 185F (goes down once you insert the bags).

*Life Hack: Can add two other similar bagged meals to water bath and cook three at once!

Prepare with Traditional Cooking:
Prepare farro according to package instructions.

Saute shallots, celery, and garlic with 1-2 T olive oil until shallots are translucent.

Add cooked farro, kale, beans, parsley, stock, salt and pepper. Let cook on low for about 15 - 20 minutes on low.

Stir in pesto and lemon zest and serve.

Enjoy! Enjoy!



highlighted articles

Nursery Reveal
Pressed Sandwich
Citrus Swirl Tart
[if lte IE 9]>