Watch Lorna Sass give a cooking demonstration at the Make (at least!) Half Your Grains Whole Conference last month for Farro Soup with Kale and Cannellini. On her blog, she says:

In this recipe from my Beard Award-winning WHOLE GRAINS EVERY DAY, EVERY WAY, chewy nubbins of farro give special appeal to a hearty Mediterranean vegetable-bean soup that’s loaded with calcium-rich kale. The recipe calls for semi-pearled farro which is the type imported from Italy.  If you prefer to use whole farro, it’s available from Bluebird Grain Farm (see my blog roll) and you can cook it along with the beans.
Click here to read on and to get the actual recipe on her blog, Lorna Sass At Large. If you make this meal over the weekend, don’t forget to take pictures and let us know how it went!  — Alison

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