Serves 6
160 min
Beef-and-Farro Soup
Recipe GLPR0fab8f1607d487
A hearty, rustic soup brimming with tender chunks of beef, chewy farro, and a medley of fresh vegetables simmered in a rich broth infused with garlic, thyme, and bay leaf. The addition of white miso and smoked paprika deepens the savory flavors while Tuscan kale and tomatoes add brightness. Finished with a generous shower of Parmigiano-Reggiano, this warming bowlful is perfect for cooler days.
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Ingredients
2 tablespoons canola oil
1 1/2 pounds beef chuck, cut into 1-inch pieces
Kosher salt to taste
Black pepper to taste
9 cups chicken stock or low-sodium broth
1 head of garlic, pierced all over with a knife
3 fresh thyme sprigs
3 bay leaves
1 cup farro
2 medium tomatoes, chopped
1 leek, light green and white parts only, thinly sliced
2 celery ribs, thinly sliced
3 small carrots, chopped
1 small bunch Tuscan kale, chopped (about 3 cups)
2 tablespoons white miso
1 teaspoon smoked paprika
to taste Parmigiano-Reggiano cheese for garnish
Directions
Heat the canola oil in a large heavy pot over medium-high heat. Season the beef chuck pieces generously with kosher salt and black pepper. Working in batches to avoid crowding, brown the beef on all sides until a golden crust forms, about 10–12 minutes total. Transfer to a plate.
Pour the chicken stock into the pot, scraping the bottom with a wooden spoon to release any browned bits. Return the beef to the pot and add the pierced garlic head, thyme sprigs, and bay leaves. Bring to a boil, then reduce heat to low, cover partially, and simmer until the beef is tender, about 60 minutes.
Add the farro, chopped tomatoes, sliced leek, sliced celery, and chopped carrots. Stir well and continue simmering, partially covered, for about 40 minutes, until the farro is tender and the vegetables are cooked through.
Stir in the chopped Tuscan kale and smoked paprika. In a small bowl, whisk the white miso with a few tablespoons of the hot broth to dissolve it, then stir this mixture back into the soup. Simmer for another 5 minutes to wilt the kale and incorporate the miso flavor.
Remove the garlic head, thyme sprigs, and bay leaves from the pot. Taste and adjust the seasoning with additional salt and pepper as needed. Ladle the soup into bowls and finish each serving with a generous sprinkle of Parmigiano-Reggiano cheese.
