The miso adds umami to this hearty and exceptionally savory soup.
- 2 Tbsp canola oil
- 1 tsp smoked paprika
- 2 Tbsp white miso
- 1 small bunch Tuscan kale, chopped (3 cups)
- 3 small carrots, chopped
- 2 celery ribs, thinly sliced
- 1 leek, light green and white parts only, thinly sliced
- 2 medium tomatoes, chopped
- 1 cup farro
- 3 bay leaves
- 3 thyme sprigs
- 1 head of garlic, pierced all over with a knife
- 9 cup chicken stock or low-sodium broth
- Kosher salt
- 1.5 Pound beef chuck, cut into 1-inch pieces
- Parmigiano-Reggiano cheese, for garnish
- In a large enameled cast-iron casserole, heat the oil. Season the meat with salt and pepper, add half to the casserole and cook over moderate heat, turning, until browned, about 5 minutes; using a slotted spoon, transfer to a large plate. Repeat with the remaining meat.
- Pour off all of the oil from the casserole. Add 1 cup of the stock and stir, scraping up any browned bits. Add the remaining 8 cups of stock along with the meat, garlic, thyme and bay leaves and bring to a simmer. Cover and cook over low heat, stirring occasionally, until the meat is tender, about 1 1/2 hours.
- Stir in the farro and bring to a simmer. Cover and cook over moderate heat until the farro is almost tender, 20 minutes. Stir in the tomatoes, leek, celery, carrots, kale, miso and paprika. Cover and cook until the vegetables are tender, about 10 minutes. Discard the garlic and herb sprigs. Season with salt and pepper. Ladle into bowls. Garnish with cheese and serve.
Make Ahead: The soup can be refrigerated for 3 days and reheated before serving.
Recipe Credit: Hugh Acheson
Image Credit: Christina Holmes