Tuscan White Bean, Kale, and Farro Stew

Melissa Schmid offers this recipe from Love Real Food (Available on Amazon).

Tuscan White Bean, Kale, & Farro Stew

“What I love about it is that the farro and beans make it a hearty soup that'll fill you up.  It's a simple meal perfect for a day of fasting / eating on the lighter side.  AND it's easy to make.” Makes 6-8 hearty bowls.

Ingredients: (it is recommended that you prepare all ingredients before you begin cooking)

• 3 Tablespoons extra virgin olive oil, divided

• 1 large yellow onion chopped

• 3 carrots, chopped

• 3 ribs celery, chopped

• fine sea salt

• 6 cloves garlic, pressed or minced

• 1/2 teaspoon red pepper flakes

• 2 bay leaves

• 1 cup farro, rinsed (farro is available in the natural foods section of HyVee or in the bulk section of People’s Food Co-op)

• 2 cans (15 oz. each) cannellini beans or Great Northern beans, rinsed and drained, or 3 cups cooked beans

• 1 can (14.5 oz.) diced tomatoes with liquid

• 4 cups (32 oz) vegetable broth

• 2 cups water

• 1 medium bunch kale (about 8 oz), ribs removed and leaves chopped into bite-sized pieces

• 1 sprig fresh rosemary (about 6 inches); if you have extra fresh rosemary, you can freeze it

• 1 Tablespoon lemon juice

• Ground black pepper

• (optional) grated parmesan cheese, for garnish

In a soup pot, warm 2 Tablespoons olive oil over medium heat until shimmering. Add onion, carrots, celery, and 1/4 teaspoon of salt. Cook, stirring occasionally, until vegetables are tender and onion is translucent, about 10 minutes.

Add the garlic and pepper flakes and cook, stirring frequently, until fragrant, about 1 minute. Add the bay leaves, farro, beans, tomatoes, vegetable broth, and water. Stir to combine.

Increase the heat to medium high and bring the mixture to a simmer. Continue cooking, reducing the heat as necessary to maintain a gentle simmer, for 30 minutes. Add the chopped kale and rosemary sprig. Stir to combine and continue cooking until both the farro and kale are tender, about 10 minutes longer.

Remove pot from the heat and discard the bay leaves and rosemary sprig. Stir in the lemon juice and season to taste with salt and pepper. Lastly stir in the remaining 1 Tablespoon of olive oil for extra richness.

Serve the soup with a sprinkle of Parmesan on top.