Tuscan Farro Soup with Beans, Kale, and Potatoes
A hearty Tuscan farro soup with cannellini beans, kale, potatoes, vegetables, and tomato broth, ready in about 20 minutes.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 1 stalk celery diced
- 2 medium potatoes chopped
- 1 15-ounce can cannellini beans rinsed
- 1 cup quick-cook farro
- 1 15-ounce can tomato sauce
- 4 to 5 cups vegetable broth
- 2 cups cavolo nero or kale chopped with thick stalks removed
- 3 tablespoons parsley chopped
- salt and pepper to taste
Instructions
Instructions
- Heat the extra-virgin olive oil in a large pot over medium heat. Add the chopped onion. Cook for 3-5 minutes, until the onion is tender and translucent. Then add the minced garlic and sauté for a minute.
- Add the chopped carrot, celery, potatoes, tomato sauce, farro, and vegetable broth. Bring to a boil, then reduce the heat to a gentle simmer and cook for 8-10 minutes.
- Add the cavolo nero and cannellini beans and cook on low heat for another 5-8 minutes, until the greens are tender (see note 2).
- If the soup is too thick for your liking, add more broth or a bit of water to thin it down. Adjust salt and pepper to taste.
- Remove from the heat, add the chopped parsley, mix well and serve hot.