I love making this on Sunday as part of my meal planning. This soup is satisfying and healthy and makes a great lunch.
SERVING SIZE
Serves 8
INGREDIENTS
2 tbsp olive oil
2 large shallots chopped
2 celery stalks chopped
2 carrots chopped
Salt and pepper
4 garlic cloves chopped
1 cup farro
1 cup of red wine
Big pinch of chili flakes
2 14 oz cans of great northern beans drained and rinsed
1 14 oz can of diced tomatoes
2 32oz cartons of vegetable broth
1 bunch of kale
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil
PREPARATION
In your favorite large Dutch oven, warm up the oil over medium heat and add shallot, celery and carrots. Add a large pinch of salt and some pepper. Cook until vegetable are soft, about 5 to 10 minutes. Add the garlic and cook for an additional 30 seconds. Stir in the farro and chili flakes and toast for 5 minutes, stirring regularly. Add the wine and cook until almost all absorbed. Add the broth and tomatoes.
Bring to a boil and then lower heat to let simmer until farro is tender. This should take about 30 minutes but can depend based on your farro. Stir in the beans, kale, parsley and basil and cook until the greens are softened. Taste and adjust seasoning. If you feel the soup is too thick add more broth to reach the desired consistency.
At time of serving, top each bowl with arugula and freshly grated parmesan.
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