In October 2018 I co-hosted a Young Living rally with my friend Olivia P. Biera. It was our first time being responsible for a larger, corporate directed event. We had a blast. One of the products Young Living was highlighting is their heritage/ancient grain Einkorn. We endeavored to create a whole meal utilizing this grain. I test cooked for a couple of weeks ahead of the event to perfect these recipe. This soup was one of my favorite parts of it. It’s hearty, savory, the kale brings some robust greens to the table and the balsamic vinegar gives the flavor a roundness that brings an aspect of umami to make the entire experience incredibly satisfying. This is the perfect fall food.
Mwah.
TKW
Tuscan Einkorn, White Bean & Kale Chicken Soup
November 12, 2018
Ingredients
- 1 Tbl Olive Oil
- 1 Large Onion (chopped)
- 2 Ribs Celery (chopped)
- 2 Large Carrots (chopped)
- 3 Cloves Garlic (minced)
- 10 Cups Chicken Broth
- 1 Whole Bay Leaf
- 1 Cup Young Living Einkorn Berries
- 2 Whole Chicken Thighs
- 1 Can Cannellini Beans
- 6 Bags Lacinto Kale (remove stems, chop into tiny bite size pieces, approx 6 cups)
- 1/2 tsp Garlic Salt
- To Taste Montreal Steak Seasoning
- 3 Tbl Fresh Rosemary (chopped fine)
- 1 Tbl Balsamic Vinegar
Instructions
- Warm oil in a large soup pot over medium heat. Add the onion, celery and carrots, cook until tender - 5-6 minutes.
- Add the garlic and cook for 1 minute.
- Add the broth, chicken thighs, and bay leaf, cover the pot and bring the liquid to a boil over high heat.
- Stir in the wheat berries, return the broth to a boil, then reduce the heat to low, cover and simmer until the wheat berries are tender, 35 - 40 minutes.
- Remove and discard the bay leaf.
- Pull out the chicken thighs, shred the meat, chop it fine, set aside.
- Transfer about 3 cups of soup (mostly solids) to a blender and puree until smooth.
- Return the puree to the soup pot and add the beans, kale, chicken, salt and pepper, and 2 tablespoons of the rosemary.
- Cook until the kale is tender, about 10 minutes.
- Add in the balsamic vinegar.
- Serve bowls garnished with a pinch of rosemary and a piece of toasted bread.
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