Whole bowl comfort food.
January might not be full of holiday cheer, but it’s one of my favorite months for cooking. The weather is gloomy, and I’ve got some time on my hands to make my favorite starchy comfort foods: macaroni and cheese, spaghetti and meatballs, grilled cheese, and risotto. It will come as no surprise that I struggle to get enough greens into my diet during this time of the year. A hearty soup offers an easy way to pack a bunch of veggies and protein into one pot while still being cozy and comforting.
I rely on heavy-lifting ingredients like Italian sausage, a Parmesan rind, and chewy farro for a filling soup that comes together in less than an hour. Hot Italian sausage has a good amount of fat, which can be used to pack a lot of salt and spice into sautéed aromatics like carrot, onion, and celery without much effort. After the veggies and sausage have been browned, I throw in some farro and let the grains briefly toast in the rich pork fat.
Farro is an ancient whole grain. The name collectively refers to three specific varieties of wheat: emmer, einkorn, and spelt. They all taste about the same, but the packaging should indicate which grain your farro is made from and how long it will take to cook. Whole kernel farro typically requires overnight soaking, so be sure to look for pearled farro, which has had the bran removed and therefore cooks much faster.
It can sometimes be tricky to find, so feel free to substitute pearl barley for a similar toothsome texture. Orzo is another great substitute; the tiny pasta won’t add the same chewiness, but it will soak up the flavorful broth and make for an equally delicious (and filling) soup.
The farro simmers in a broth flavored with canned tomatoes and a savory Parmesan rind. You can feel free to boost the flavor of this soup with stock or broth if you have it, but water works just fine considering the pot is already filled with heavy-hitting ingredients.
At this point, I also add a can of white beans or garbanzos and let the soup simmer until the farro is cooked through. The final step is to add in a large bunch of greens like kale, chard, or spinach. Cram in as many greens as you can—they’ll shrink down substantially, and they’re arguably the best part of this soup, once they’ve wilted down and soaked in the rich broth. This soup is a well-rounded meal in and of itself, but if you want to serve it alongside garlic bread, who could say no to a little extra carby comfort?