Farro, White Bean & Kale Italian Style Soup
Difficulty: Easy | Makes: 6 Servings
A comforting and hearty Italian-style soup featuring the nutty flavor of our Pearled Italian Farro. Recipe by @Pinchofparsley.
Ingredients
2 tablespoons Roland® Olive Oil
1 cup (225g) dry Roland® Pearled Italian Farro, rinsed (available on Amazon)
1 cup (150g) yellow onion, diced
½ cup (70g) celery, trimmed and chopped
½ cup (80g) carrots, peeled and chopped
3 garlic cloves, minced
2 teaspoons Italian seasoning
1 teaspoon kosher salt
½ teaspoon black pepper
6 cups (48oz) of vegetable broth
1 can (14.5oz) diced tomatoes, do not drain
1 can (15.5oz) white beans, drained and rinsed
2 cups (50g) kale, chopped
¼ cup (56g) vegan parmesan cheese, and more for garnish
Directions
Add Pearled Italian Farro to a strainer or fine mesh sieve and rinse with cool water
Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add the onion, carrots, and celery. Cook for 10 minutes, stirring occasionally, until softened
Add garlic and cook for 1 more minute, until aromatic
Add broth and increase to high heat to bring the mixture to a boil. Once boiling, add farro, tomatoes, white beans, Italian seasoning, salt and pepper. Simmer soup over medium-high heat for 15-20 minutes, or until farro is tender and chewy but still has an al dente bite
Reduce heat to low then add kale and vegan parmesan cheese. Cook for 5 minutes, or until the kale has wilted
Taste/adjust seasonings as needed. Ladle soup into bowls and garnish with fresh basil, cracked black pepper, vegan parmesan cheese, and a drizzle of olive oil if desired
