A hearty recipe by Giada De Laurentiis is this House Soup that you can enjoy as a comforting dinner on a chilly night, made with kielbasa, white beans, farro, leek, and kale. This delicious House Soup recipe is a dinner that takes about 75 minutes to prepare and can serve up to 6 people.

Recipe Ingredients

• 2 tablespoons of extra-virgin olive oil, plus more for drizzling
• 1 leek, white and tender green parts, washed well and finely chopped
• 2 carrots, 1 peeled and finely chopped, 1 peeled and sliced
• ½ fennel bulb, cored and finely chopped
• Kosher salt
• ½ teaspoon of crushed red pepper flakes
• ¾ cup of dried small white beans, such as navy
• ½ to ¾ cup of farro
• 1 (15-ounce) can of diced tomatoes
• 2 quarts of low-sodium chicken broth
• 2 to 3 fresh thyme sprigs
• 1 (2 × 3-inch) piece of Parmesan rind
• ½ lemon
• 13 ounces of turkey kielbasa or Polish kielbasa, cut into half-moons
• 4 to 5 large leaves of Tuscan kale, ribs removed, chopped
• Freshly grated Parmesan cheese, for serving (optional)

How To Make Giada De Laurentiis “House” Soup

1. Heat the Oil: In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped leek, carrots, and fennel. Season with about ½ teaspoon of salt and the crushed red pepper flakes. Cook slowly, stirring frequently, until the vegetables are very soft but not browned, which should take about 8 minutes.
2. Add the Grains and Beans: Add the dried white beans and farro to the pot. Stir them for 1 to 2 minutes to toast slightly. Pour in the canned diced tomatoes with their juices and the chicken broth. Add the thyme sprigs, Parmesan rind, and half of the lemon. Bring the mixture to a boil, then reduce the heat to a steady simmer. Let it cook for about 40 minutes, or until the beans are tender but still firm.
3. Check the Seasoning: After the beans have cooked, taste the soup and add more salt if needed. It’s important to adjust the saltiness at this stage before adding other ingredients to balance the flavors.
4. Add Kielbasa and Kale: Add the sliced kielbasa, chopped kale, and the sliced carrot to the pot. Continue cooking for another 15 minutes, or until the kale and carrot are tender. Stir occasionally to ensure even cooking of all ingredients.
5. Finish and Serve: Remove and discard the thyme sprigs, Parmesan rind, and lemon. Before discarding the lemon, give it a squeeze into the soup to enhance the flavor. Serve the soup hot with a drizzle of olive oil on top. If desired, sprinkle with freshly grated Parmesan cheese for an extra burst of flavor.

Recipe Tips

• Use canned beans if you’re in a rush: I sometimes swap dried beans for canned ones to save time. Just rinse them well and add them during the last 15 minutes of cooking.
• Swap farro with quinoa or barley: If you’re out of farro, quinoa or barley work just as well. Just adjust the cooking time slightly, so they don’t overcook.
• Add extra veggies for more flavor: I like tossing in some diced zucchini or potatoes. Just add them along with the carrots, so they cook through perfectly.
• Keep leftover Parmesan rinds: I freeze Parmesan rinds to use in soups like this. They add a rich, umami flavor, so don’t skip it if you have one!

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada De Laurentiis Pastina Soup
• Giada Italian White Bean, Pancetta, and Tortellini Soup
• Giada Aunt Raffy’s Quinoa and Ceci Soup