Wednesday, December 10, 2014

Roasted Red Pepper and Tomato Soup With Farro And Kale-Easy Four Ingredient Soup

It has been a long time but I am ready to start blogging again.  Sorry about being away for so long. Lots of things have happened  but let's get back to business with a quick post.

My wife has been busy this week making Christmas cookies for the family and I was out of town at a concert last night, so there wasn't a lot of time to make dinner tonight.

My lovely wife pulled some Pacific brand Roasted Red Pepper and Tomato Soup out of the cupboard and cooked up some Earthly Choice Italian Pearled Farro. After the farro was cooked, she drained itand added it to the soup, along with some kale from the farmer's market and a pinch of salt.

While the soup alone is tasty, adding the farro and kale made it into a complete meal in one bowl.  It was satisfying and warm for a December night in Michigan.  And it was pretty too.  Definitely a success and it will make for lovely leftovers.

1 comment:

  1. Amazing blog and very interesting stuff you got here! I definitely learned a lot from reading through some of your earlier posts as well and decided to drop a comment on this one!