Two sisters who share a love for running and cooking

Farro, Kale, and Bean Soup

serves 6-8

Ingredients

• 1 tbsp extra virgin olive oil
• 1 medium onion, diced
• 4 cloves of garlic, minced
• 3 medium carrots, peeled and diced
• 1 tsp sea salt
• 1 tsp black pepper
• 1 cup dry farro
• 6 oz stewed tomatoes or tomato puree (I used stewed tomatoes)
• 4 cups low sodium veggie (or chicken) broth (you may need to add water or additional broth to thin it out more)
• 2 bay leaves
• 1 sprig of fresh rosemary
• 2 sprigs of fresh thyme
• 1 can (15 oz) cannellini or great northern beans, rinsed
• 2 cups kale, washed, stems removed and chopped into 1″ ribbons
• optional: fresh grated parmesan

Directions

1. Saute the onion, garlic, and carrots in the olive oil over medium heat for 5-7 minutes.  Season with salt and pepper.
2. Add farro, tomatoes, broth, bay leaves, rosemary, and thyme.  You may need to add water to thin the soup out more if the broth was not enough.
3. Cover and bring to a boil.
4. Reduce heat to medium-low and simmer, covered for 30 minutes.
5. Remove bay leaves and the stems of the rosemary and thyme.
6. Add beans and kale, cover and simmer over medium heat for about 15 minutes.
7. Season with salt and pepper to taste.  Serve with freshly grated parmesan.

[from Gen Y Foodie]