Makes 12 servings
2 Tbsp extra-virgin olive oil 1 large onion, chopped 2
/3 2/3
cup chopped carrot (about 3 medium carrots)
cup chopped celery (about 3 stalks) 2 garlic cloves, minced
10 cups vegetable or chicken stock 1 Tbsp dried summer savory 2 tsp dried thyme 2 bay leaves
2 small Parmesan rinds, optional 1 lb sweet potatoes, peeled and diced small (¼-inch cubes) 1 lb winter squash, peeled and diced small (¼-inch cubes)
1 cup farro, rinsed and drained or 1 cup lentils, rinsed, sorted and drained 1 bunch (about 12 oz) kale or chard greens, stemmed and chopped Sea salt and freshly ground black
pepper to taste
1. Warm the oil over medium-low heat and add the onion, carrot and celery.
Sweat this combination, known as a mirepoix, until the onion is translucent.
2. Add the stock and the savory, thyme and bay leaves. Bring to a boil, and then reduce the heat to a simmer. Add the sweet potato, squash and Parmesan rinds, and then simmer for 30 minutes.
3. Add the farro or lentils and simmer for 30 more minutes (or until the len- tils, if present, are al dente).
4. Add the greens, and simmer for 5 more minutes.
5. Remove the bay leaf and Parmesan rinds. Season with salt and pepper to taste and serve.
Annie B. Bond blogs and writes at
AnnieBBond.com. Beth Bader blogs at
ExpatriatesKitchen.blogspot.com and
EatLocalChallenge.com.
Claire O’Neil is a freelance writer in Kansas City, MO.
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November 2013 29
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