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Kale Farinata Soup with Ossau-Iraty

Kale Farinata Soup with Ossau-Iraty
Serves 4
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.
  1. 2 tablespoons olive oil
  2. 1 medium onion, chopped
  3. 3 medium carrots, chopped
  4. 1 (14.5-ounce) can diced tomatoes, drained
  5. 1 small bunch kale, chopped (about 3 cups)
  6. 2 sprigs fresh rosemary
  7. 6 cups water
  8. 1 (15-ounce) can butter or cannellini
  9. beans, drained and rinsed
  10. Salt and black pepper, to taste
  11. ⅓ cup fine cornmeal
  12. 1 cup diced Ossau-Iraty
  1. 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.
  2. 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.
  3. 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.
culture: the word on cheese https://culturecheesemag.com/

culture: the word on cheese

Culture is America's first and best magazine devoted to the love of cheese. Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat.

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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