Description
A hearty and nourishing soup featuring tender white beans, nutty farro, and vibrant kale simmered in a flavorful broth. Perfect for a comforting and wholesome meal.
Ingredients
- 1 cup dried white beans (or 2 cans, drained and rinsed)
- 1/2 cup farro
- 1 bunch kale, stems removed and chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 2 cups water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- Juice of 1/2 lemon
Instructions
- If using dried beans, soak overnight and cook until tender; set aside.
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in farro, cooked beans, vegetable broth, and water.
- Add thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until farro is tender.
- Add chopped kale and cook for an additional 5-10 minutes until wilted.
- Remove bay leaf and stir in lemon juice before serving.
Notes
- You can substitute spinach or Swiss chard for kale.
- For extra flavor, add grated Parmesan cheese when serving.
- Store leftovers in the refrigerator for up to 4 days.
- This soup thickens as it sits; add water or broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 0 mg
