Creamy Turkey, Kale & Farro Stew
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 small onion any color
- 3 large carrots chopped into bite-sized pieces
- 1 pound ground turkey or any ground meat
- 4 garlic cloves thinly sliced
- kosher salt
- 8 cups low sodium chicken stock (I use water + Better Than Bouillon), plus more as needed
- 1 small potato chopped into bite-sized pieces
- 1 cup farro (I like to 10-minute farro from Trader Joe’s, but anything that cooks in 20-ish minutes works too, check the label, some farro takes up to 40 mins)
- 1 cup green lentils
- 1 28 oz. can crushed tomatos
- 1 block good parmesean
- 1-2 tablespoons harissa paste
- 1 bunch kale roughly chopped
- 1 lemon
- 4 ounces (half a block) cream cheese optional! it's great without
Instructions
- Warm the oil in a large pot over medium heat. Add the chopped onion, carrots, and a big pinch of salt and cook until slightly softened, about 3 minutes. Add the turkey, garlic, and another big pinch of salt and cook until the turkey is cooked through, using a spatula to chop it into tiny bits.
- Add the stock, potato, farro, lentils, tomatoes, the RIND (hard part!) from the block of parm, and 1 to 2 tablespoons harissa depending on if you like things spicy. You can always add more later.
- Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the farro is tender.
- Take out the parm rinds and discard. Stir in the kale, zest and juice of 1 lemon, and cream cheese. Stir until the kale is wilted and the cream cheese has melted into the soup.
- 3 tablespoons extra-virgin olive oil
- 1 small onion any color
- 3 large carrots chopped into bite-sized pieces
- 1 pound ground turkey or any ground meat
- 4 garlic cloves thinly sliced
- kosher salt
- 8 cups low sodium chicken stock (I use water + Better Than Bouillon), plus more as needed
- 1 small potato chopped into bite-sized pieces
- 1 cup farro (I like to 10-minute farro from Trader Joe’s, but anything that cooks in 20-ish minutes works too, check the label, some farro takes up to 40 mins)
- 1 cup green lentils
- 1 28 oz. can crushed tomatos
- 1 block good parmesean
- 1-2 tablespoons harissa paste
- 1 bunch kale roughly chopped
- 1 lemon
- 4 ounces (half a block) cream cheese optional! it's great without
Notes
As the soup sits, it’ll continue to thicken, so you might need to stir in more stock if you’re serving it later.
Serve with tons of parm on top, and dollops of harissa!