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Kale Farinata Soup with Ossau-Iraty

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.
Servings 4


  • 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
  • cup fine cornmeal
  • 1 cup diced Ossau-Iraty


  • 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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