Italian Farro and Bean Soup

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 whole large yellow onion
• 2 whole medium carrots
• 2 whole celery stalks
• 4 whole garlic cloves
• 1 cup pearl farro
• 6 cups low-sodium vegetable broth
• 1 can (14.5 oz) canned diced tomatoes
• 1 can (15 oz) canned cannellini beans, drained and rinsed
• 3 cups fresh kale, chopped
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• 1 whole bay leaf
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. 1

   Prepare your vegetables: Dice 1 large yellow onion into 1/4-inch pieces. Cut 2 medium carrots in half lengthwise, then slice into half-moons about 1/4-inch thick. Slice 2 celery stalks into 1/4-inch pieces. Peel and mince 4 garlic cloves. Roughly chop 3 cups of fresh kale, discarding the tough center ribs. Have everything within arm's reach before you start cooking.

2. 2

   Set a large, heavy-bottomed pot (at least 4-quart capacity) over medium-high heat. Pour in 3 tablespoons of extra-virgin olive oil and let it warm for 1 minute — it should shimmer but not smoke. Add the diced onion, carrot, and celery. Sauté, stirring occasionally with a wooden spoon, until the vegetables soften and the onion turns translucent, about 5–6 minutes. You should smell the sweetness of the caramelizing vegetables.

3. 3

   Add the minced garlic and stir constantly for about 30 seconds until fragrant — this prevents the garlic from burning and turning bitter. Pour in 1 cup of pearl farro and stir for another minute, lightly toasting the grains. You'll hear a gentle crackling sound.

4. 4

   Pour in 6 cups of low-sodium vegetable broth and one 14.5-ounce can of diced tomatoes (with their juice). Add 1 teaspoon of dried thyme, 0.5 teaspoon of dried oregano, and 1 bay leaf. Stir well to combine. Increase the heat to high and bring the soup to a rolling boil — you'll see large bubbles breaking the surface rapidly.

5. 5

   Once boiling, reduce the heat to medium-low and partially cover the pot with a lid (leave it slightly ajar so steam can escape). Simmer gently for 20 minutes, stirring occasionally. The farro should be nearly tender but still have a slight chew — taste a grain to check.

6. 6

   Stir in one 15-ounce can of cannellini beans (drained and rinsed) and 3 cups of chopped fresh kale. Simmer uncovered for another 5 minutes until the kale wilts and turns a deeper green. Add 0.5 teaspoon of sea salt and 0.25 teaspoon of freshly ground black pepper. Taste and adjust seasoning if needed — the soup should be well-seasoned but not salty.

7. 7

   Remove from heat and remove the bay leaf with a spoon or tongs. Ladle the soup into deep bowls, drizzle each serving with a small splash of your best extra-virgin olive oil, and garnish with 1/2 tablespoon of fresh chopped parsley per bowl. Serve immediately while steaming hot.

Tools you’ll need

• large heavy-bottomed pot (4+ quart)
• wooden spoon
• cutting board
• chef's knife
• ladle
• tasting spoon

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