Sausage and Kale Stoup with Pumpkin and Farro
Maggy, Sharon, and I are all into stoups right now. In this relentlessly frigid winter of 2014, stoups are a quick, complete, and comforting supper.
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Can opener
- Ladle
- Serving bowl
Ingredients
- 1 pound chicken or pork Italian sausage, removed from casings
- 1 onion, cut into medium dice
- 1 teaspoon dried thyme leaves
- 1 cup farro
- 1 quart chicken broth
- 1 can (15 ounces) pure pumpkin
- 1 pound frozen chopped kale or other hearty greens, thawed
- 2 tablespoons cider vinegar
- 4 teaspoons maple syrup
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