Farro and Sausage Stew (Soup)

By Maverick19

Ingredients

• 1 cup whole grain farro (not pearled)
• 2 Tbsp EVOO
• 8 oz italian sausage, casings removed
• 4 cloves garlic, sliced
• 5 cups stock, chicken or vegetable
• 1 bunch kale, stems removed, leaves roughly chopped (about 4 cups)
• 1 tsp fresh thyme, chopped
• salt and pepper to taste
• 2 Tbsp pecorino romano cheese, grated

Preparation

Step 1

1. In a large, heavy saucepan, cover the faro with a couple of inches of water. Cover and bring to a boil. Reduce the heat, salt the water and simmer gently until the farro is tender, about 30 minutes. Drain.
2. Meanwhile, in a large saucepan, heat 1 Tbsp evoo over medium. Cook the sausage, breaking it up, until browned, about 5 minutes. Transfer to a plate. Cook the garlic until golden, 2 minutes. Add the stock and bring to a simmer. Stir in the farro and kale and simmer until the kale is tender, about 8 inures. Remove from heat.
3. Return the sausage to the pan and stir in the the thyme. Season with salt and pepper. Divide the stew among bowls, top with the cheese and drizzle with the remaining 1 Tbsp evoo.