Farro Kale and Bean soup

farroToday I’m sharing a great recipe I found on Pinterest. I LOVE.. LOVE.. LOVE Pinterest. I always find such cool ideas for so many things that this year I figured I’d try things rather than just pin it. This recipe is just that.I’m trying to keep a record of the great, or not so great, recipes I’ve tried, maybe share some crafty thing I’ve done, or whatever.

I have to say Eric, Josh, and I really liked this soup. It’s super hardy and filling while being super healthy. Just to note I did add more broth than it suggested because I wanted it a bit more soup. Try it, I’m sure you’ll love it.

Note: I did end up adding more broth to the recipe because I wanted more of a soup consistency. Hope you enjoy it as much as my family.

Farro, Kale and Bean Soup

From  Generation Y Foodie

Ingredients

1 tbsp extra virgin olive oil
1 medium onion, diced
4 cloves of garlic, minced
3 medium carrots, peeled and diced
1 tsp sea salt
1 tsp black pepper
1 cup dry farro
6 oz stewed tomatoes or tomato puree
12 oz low sodium veggie (or chicken) broth
2 bay leaves
1 sprig of fresh rosemary
2 sprigs of fresh thyme
1 can (15 oz) cannellini or great northern beans, rinsed
2 cups kale, washed, stems removed and chopped into 1″ ribbons
optional: fresh grated parmesan

Step by Step Instructions

  1. Saute onion, garlic, and carrot in olive oil on medium heat 5-7 minutes
  2. Season with salt and pepper
  3. Add farro, tomatoes, broth, bay leaves, rosemary and thyme
  4. Cover and bring to a boil
  5. Reduce heat to med-low and simmer, covered for 30 minutes
  6. Remove bay leaves, and the stems of the rosemary and thyme
  7. Add beans and kale, cover and simmer on medium heat for 15 minutes
  8. Serve with parmesan

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