Vegetable & Chicken Sausage Soup

Name: Vegetable & Chicken Sausage Soup with Kale, Farro & Garlic Bread
Yield: 2 servings
Ingredients: 3 Egg; 9 oz Italian Chicken Sausage Mix; 6 oz Carrot; 1 Onion; 1 Tomato; 4 oz Kale; 1 clove Garlic; 1 tbsp Italian Seasoning; 3/4 cup Farro; 3 tbsp Parmesan Cheese; 1 tsp Red Pepper Flakes; 1 tsp Garlic Powder; 1 unit Demi-Baguette; 2 tsp Olive Oil, tsp; 2 tbsp Butter, tbsp; tsp Black Pepper, tsp; tsp Salt, tsp

with Kale, Farro & Garlic Bread

By Recipe0 System

No matter the weather, it’s tough not to crave a big bowl of soup (i.e. the culinary equivalent of a bear hug). Enter this hearty, soul-warming veggie rendition. It’s chock-full of goodness—that’s to say carrots, onion, crushed tomatoes, a bevy of Italian herbs and spices, chewy couscous, and tender kale. And because no good brothy bowl is complete without something delicious for dunking, we’re also throwing in a side of toasty, buttery garlic bread. Soup’s on!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

3 Egg
9 oz Italian Chicken Sausage Mix
6 oz Carrot
1 Onion
1 Tomato
4 oz Kale
1 clove Garlic
1 tbsp Italian Seasoning
3/4 cup Farro
3 tbsp Parmesan Cheese
1 tsp Red Pepper Flakes
1 tsp Garlic Powder
1 unit Demi-Baguette
2 tsp Olive Oil, tsp
2 tbsp Butter, tbsp
tsp Black Pepper, tsp
tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Halve, peel, and dice onion. Trim, peel, and cut carrots into ¼-inch-thick rounds. Peel and mince or grate garlic. Remove and discard any large stems from kale.
2

Place farro and 3½ cups water (6 cups for 4 servings) in a medium pot. Bring to a boil and cook until farro is tender, 25-30 minutes. Drain farro if necessary.

While farro cooks, pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pot over medium-high heat. Add chicken or sausage and cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pot.
3

Meanwhile, heat a large drizzle of olive oil in a large pot over medium-high heat. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until veggies are lightly browned and slightly softened, 4-6 minutes.

Stir Italian Seasoning and garlic into pot with veggies. Cook, stirring, until fragrant, 30 seconds.

Add crushed tomatoes, stock concentrates, 3 cups water (6 cups for 4 servings), and a big pinch of salt. Bring to a boil, then reduce to a simmer. Cook until carrots are just softened, 5-7 minutes.

Use pot used for chicken or sausage here.
4

Once carrots are just softened, stir in kale. Cook until kale is wilted, 8-10 minutes.

Stir cooked farro into pot. Taste and season generously with salt and pepper.

Once kale is wilted, stir in chicken or sausage.
5

Halve baguette lengthwise.

Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in half the garlic powder (all for 4) and season with salt and pepper.

Toast baguette halves, then spread cut sides with garlic butter. Halve each piece on a diagonal.
6

Divide soup between bowls. Sprinkle with Parmesan and a pinch of chili flakes to taste. Serve with garlic bread on the side.

Chicken Sausage is fully cooked when internal temperature reaches 165°.

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