Kale Farinata Soup with Ossau-Iraty
Farinata is a classic soup from Italy in which a flavorful broth is thickened with polenta. The result is a hearty soup that warms your bones; our recipe is made a bit richer by chewy mouthfuls of Ossau-Iraty cheese from the French side of the Italian border.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 medium carrots chopped
- 1 14.5-ounce can diced tomatoes, drained
- 1 small bunch kale chopped (about 3 cups)
- 2 sprigs fresh rosemary
- 6 cups water
- 1 15-ounce can butter or cannellini
- beans drained and rinsed
- Salt and black pepper to taste
- ⅓ cup fine cornmeal
- 1 cup diced Ossau-Iraty
Instructions
- Warm the oil in a medium saucepan over medium heat. Add the onion and carrots and sauté, stirring frequently, until they are tender and the onion is translucent, about 8 minutes. Add the tomatoes, kale, rosemary, and water. Bring to a boil.
- Reduce the heat to low, and simmer for 30 minutes. Add the beans, and simmer 15 minutes more. Season with salt and pepper to taste.
- Whisk in the cornmeal in a thin, steady stream. Simmer, whisking often, until the soup has thickened and the polenta is tender, about 5 minutes. Spoon the soup into serving bowls, and if desired, serve topped with cubed cheese and additional olive oil.
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Caroline Wright
Caroline Wright is a food writer, a cook, and the author of Twenty-Dollar, Twenty-Minute Meals, a collection of fresh and simple recipes for the busy cook.
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