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Delicious Farro, Kale & Bean Soup:

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…..Mmmmm!


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