Short Rib Soup with Butternut Squash, Kale & Farro
Short Rib Soup with Butternut Squash, Kale & Farro
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Ingredients
For 6 Person(s)
For the Soup:
- 2 1/2 pounds beef short ribs
- 18 cups water
- 20 ounces Butternut Squash, cut into 1-2 inch chunks
- 1/2 cup carrots cut into a ¼ inch dice
- 1/4 cup onion cut into a ¼ inch dice
- 2 plum tomatoes cut into a 1 inch dice
- 1/2 cup stalks of celery cut into a ½ inch dice and a few leaves
- 8 ounces Kale, torn into bite size pieces
- 3 tablespoons extra virgin olive oil
- 1 tablespoon salt
- 2 bay leaves
- 1 1/2 cups Farro
Directions
- Get the Products/Ingredients need for this recipe HERE
- Trim the excess fat off of the short ribs with a knife and set aside.
- Put a large 6 quart stock pot over a high flame add the water and short ribs and bring to a boil.
- Skim any foam that floats to the surface with a spoon and discard.
- Once boiling add in the squash, carrots, onions, celery, kale, oil, salt and the bay leaves. Turn the flame down to medium and cook stirring occasionally until the meat is tender and begins to separate from the bone, about 1 hour and 30 minutes to 2 hours.
- When the soup has about 20 minutes to go, bring 4 cups of lightly salted water to a boil in a separate pot. Add in the farro and cook until tender. About 20-25 minutes.
Drain the farro and add it to the pot. Ladle the soup into warm bowls and serve with crust bread and a sprinkle of grated Parmigiano cheese.
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