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Kale, Squash & Farro Soup With Chick Peas

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One Hungry Mama
Related tags
soups low carb lunch
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons olive oil, plus more to finish

1 large onion, diced

2 celery stalks, trimmed and chopped

2 carrots, peeled and chopped

1/2 of a butternut squash, peels and cut into 1/2-inch cubes

1 small bunch of kale, trimmed and chopped

1 tablespoon minced garlic

salt and pepper

1 cup farro (you can substitute spelt or barley)

1 can chick peas, drained and rinsed

2 cups chopped tomatoes (canned are fine; do not drain)

6 1/2 cups chicken or vegetable stock or water, more as necessary

3 tablespoons butter

1 cup breadcrumbs

Zest of 1/2 a lemon

1/4 cup chopped fresh parsley

Freshly grated pecorino

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