Rustic, hearty and packed with vegetables! This Farro Vegetable Soup has everything you need to get you through the final weeks of winter.
Course Main Course
Total Time 45 minutesminutes
Servings 6servings
Author Two Market Girls
Ingredients
15mLoil
120g(1 medium) oniondiced
65g(2 stalks) celerysliced
65g(2 medium) carrotshalved and sliced
salt and pepperto taste
9g(1 tbsp) garlicminced
188g(1 cup) farro
292g(1 can) navy beansdrained and rinseed
28fl oz(1 can) diced tomatoes
268g(4 cups) kalechopped
1440mL(6 cups) water
36g(2 tbsp) bouillon paste
parsleyfor topping
Instructions
To a pot on medium-high heat add oil and heat 1 min. Add onion and cook about 2 minutes. Add garlic, celery and carrots, cook an additional 2 minutes. Sprinkle with salt and pepper.
Add farro and cook about 30 seconds. Add tomatoes, water, bouillon paste and beans. Simmer for 20-30 minutes or until farro is tender, covered.
Once ready add in kale and stir until just wilted. Serve with a sprinkle of parsley.