For me soup season is anytime of the year and growing up in an Italian house there was always a pot of soup on the stove. My nonna made a lot of bone broth too and it was our medicine during cold time. A cup of broth, warm sock, scarf around our neck and lots of kisses on the forehead. Today my Vegetable Chicken Soup With Farro gives me a big all-around hug from nonna. I usually use bone broth for this recipe, but if I don’t have any, I use beef broth.
Our Butcher in Little Italy
The butcher in little Italy, Mr. Mike Nanne saved bones for my nonna and many of the immigrants. He was such a kind soul. Today, we talk about kindness, but in Little Italy it was a way of life. We didn’t talk about it, we lived by acts of kindness. Mike never charged the immigrants for the bones to make the soup and he never asked for anything in return. The only thing he received was their loyalty. My nonno Salvatore and my dad Pietro shopped at that store until it closed. By then, the big grocery chains were running, but they continued to buy from the man who showed many acts of kindness. My dad could not forget that during the Steel Plant strike days it was Mike who sustained the immigrants. Mike kept giving them groceries without asking for payment. A generous man with a kind heart and soul.
Another comforting soup this time of year from my blog https://recipesatmytable.com/leek-potato-carrot-celery-and-spinach-soup/
Ingredients for vegetable chikcen soup with farro
- 2 tablespoon extra virgin olive oil
- 1 large white onion, diced
- 1 cloves garlic,sliced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 small tomatoes diced
- 2 medium potatoes cubed
- 1 lb chicken breast cubed
- 4 cups bone broth or beef broth
- 1 tsp salt
- 3/4 cup farro
- 1 cup frozen kale
- 1/2 teaspoon salt
- freshly ground black pepper to taste
- 1 tablespoon parsley, roughly chopped for garnish
Process
In a large pot over medium-low heat, heat oil. Pat the chicken dry and cube it. Season the chicken with salt and pepper and sauté just until slightly brown.
Add in the potatoes and cook a few more minutes.
Add in the onions, celery, carrots, tomatoes and garlic. Sauté everything for another five minutes.
Next add the broth and then go in with the farro. Cover and simmer over medium low heat for 15 minutes.The farro should be cooked, and al dente.
Now add in kale. I like to use frozen kale it is great and tender. I rinse it under warm water and add it in only to warm up for a few minutes.
Heaping ladles on a plate.
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