Recipe Instructions:
Ingredients
2 tablespoons extra virgin oil
1 onion - chopped
2 cloves of garlic - minced
2 carrots - diced
1 celery stalk - diced
2 medium potatoes - chopped
1 can cannellini beans - 15oz, rinsed
1 cup quick cook farro
1 can tomato sauce - 15oz
4-5 cups vegetable broth
2 cups cavolo nero or kale - chopped thick stalks removed
3 tablespoons chopped parsley
Salt and pepper - to taste
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.
