Name: Farro Soup with Kale and Cannellini
Yield: Serves 6 to 8
Ingredients: 1 cup farro, picked over and rinsed; 2 tablespoons olive oil; 1 large onion, diced; 1 medium carrot, diced; 2 stalks celery, diced; 3 cloves garlic, minced; 1 cup dried cannellini beans, soaked overnight in ample water to cover; 1 can (15 ounces) diced tomatoes, with liquid; 1 teaspoon salt, plus more to taste; 1 bunch kale (about 14 ounces); 1/2 cup chopped fresh basil or parsley; 1/4 cup Parmesan cheese; Freshly ground pepper to taste

Chewy nubbin of farro give special appeal to a hearty Mediterranean vegetable-bean soup that's loaded with calcium-rich kale. If you don't have time to cook the beans from scratch, check out the Express Farro and Chickpea Soup variation.

Cooks' Note

Variation
Use Great Northern or navy beans instead of cannellini beans.

Grain Exchange Substitute 1 cup uncooked Kamut for the farro. Add it when you add the soaked beans. Increase the water to 9 cups.

Recipe notes

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