Minestrone Di Farro

Ingredients

Parmesan cheese

1/2 cup, grated

Salt and pepper

to taste

Kale

2 cups, chopped

Vegetable broth

6 cups

Cannellini beans

1 can (15 ounces), drained and rinsed

Canned diced tomatoes

1 can (14.5 ounces)

Farro

1 cup, uncooked

Garlic

3 cloves, minced

Celery

2 stalks, diced

Carrots

2, diced

Onion

1, chopped

Olive oil

2 tablespoons

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, carrots, celery, and minced garlic to the pot. Cook these until the vegetables are soft. This should take around 10 minutes.
3. Next, add the uncooked farro, canned diced tomatoes, drained cannellini beans, and vegetable broth to the pot. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low and let it simmer for about 30 minutes. By this time, the farro should be tender.
5. Add the chopped kale to the pot and let it cook for an additional 10 minutes. The kale should be wilted and tender.
6. Season your soup with salt and pepper according to your preference.
7. Serve the soup hot. Top each serving with a generous sprinkle of grated Parmesan cheese. Enjoy!