Squash Farro Soup

I discovered this recipe in Parade Magazine. I made it a dozen times before I realized the author, Lynda Balslev, lives 3 towns from me! Buy cut up squash at the market and you can put this soup together in no time.

Serves 6

1 tablespoon olive oil
1 medium yellow onion, chopped
2 garlic cloves, finely chopped
1 cup farro (wheat berries)
6 cups reduced-sodium chicken broth
2 cups peeled butternut squash cubes (1/2 inch)
1 (28-ounce) can Italian plum tomatoes with juice
1 (2-inch) piece Parmigiano Reggiano cheese rind
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1/2 teaspoon salt
2 to 3 cups coarsely chopped green kale
Grated Parmigiano Reggiano cheese (optional)

Heat oil in a soup pot over medium heat. Add onion and saute until softened, 2 to 3 minutes. Add garlic and saute 1 minute. Add farro and stir to coat. Add broth, squash, tomatoes, cheese rind, thyme and salt. Bring to a boil, breaking up tomatoes with a wooden spoon.

Reduce heat, partially cover and simmer until squash is tender and farro is cooked, about 30 minutes. Stir in kale and simmer 2 minutes. Discard cheese rind. Ladle into bowls and sprinkle grated cheese on top.