Chunky White Bean Soup with Pan-Fried Salami

Chunky White Bean Soup with Pan-Fried Salami

Warm & Comforting
5/5
  • Best for Cold Days!
  • Serves 6
  • Recommended Salami: Beef Soppressata
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Ingredients

  • (two sticks) Giorgio's Naturals Salami cut into 1/8 in pieces
  • 1 Tbs. extra-virgin olive oil
  • 3 mini carrots (or one large), sliced
  • 3 garlic cloves, chopped
  • 4 cups chicken stock
  • 1 cup farro
  • 2 (15.5 oz) cans Great Northern white beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted tomatoes
  • 1 Tbs. smoked paprika
  • 3-4 cups chopped kale
  • Coarse salt

Directions

    1. Heat the oil in a large pot over medium high, and add the sausage and carrots. Sauté for about five minutes, until the oil releases from the salami and the carrots begin to slightly brown in places. Add the garlic and sauté another 30 seconds to a minute, until fragrant.
    2. Add the stock, farro, tomatoes, beans, smoked paprika and a good pinch of salt. Stir to combine, bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the farro becomes tender. Add the chopped kale to the pot and simmer another five minutes, until wilted. Give it a taste. Need more salt? Give it another pinch!
    3. Ladle into soup bowls and garnish with plenty of grated parmesan.