This healthy and hearty tuscan farro soup with white beans and kale is the perfect nourishing yet comforting winter meal! Made in one pot and ready in just 30 minutes, it's a great option for meal prep or a quick & easy weeknight dinner.
0 Add Roland® Pearled Italian Farro to a strainer or fine mesh sieve and rinse with cool water.
1 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 mote minute, until fragrant.
2 Add broth and increase to high heat to bring 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.
3 Reduce heat to low then add kale and vegan parmesan cheese. Cook for 5 minutes, or until the kale has wilted.
4 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.
