Farro soup with kale and cannellini from Whole Grains Every Day, Every Way by Lorna J. Sass

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  • springandfall on February 04, 2014

    A definite make-again. I'll be thinking of it while putting up tomatoes come summer. Out of cannellini, I used red kidney beans and it turned out beautifully. And farro: what texture and flavor! One of these days farro will be the new quinoa.

  • Cheri on March 16, 2013

    Very good and easy to put together. Used canned beans, which worked just fine. Farro is nice in this. Used 2 cans chicken broth, rest water. Update - this freezes very nicely, as well.

  • MollyB on December 09, 2010

    Very good soup. Farro is really wonderful in a soup, especially with greens.

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