Mediterranean Kale, Cannellini and Farrow Soup

This is an easy and tasty soup.  It originally called for vegetable broth but I chose to use chicken broth instead.  You could use vegetable broth to make it vegetarian.  I didn’t have any fresh parsley so I just added some dried parsley in with the broth and tomatoes and such.  We also had some Feta that had Mediterranean herbs in it so we used that and it was yummy. 

Mediterranean Kale, Cannellini and Farro Soup

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Ingredients

2 Tbsp olive oil

1 cup carrots diced (about 2 medium)

1 cup chopped yellow onion (1 small)

1 cup chopped celery (about 2)

4 cloves garlic , minced

5 cups low-sodium vegetable or chicken broth

1 (14.5 oz) can diced tomatoes

1 cup farro , rinsed

1 tsp dried oregano

1 bay leaf

Salt , to taste

1/2 cup slightly packed parsley sprigs (stems included)

4 cups slightly packed chopped kale , thick ribs removed

1 (15 oz) can cannellini beans, drained and rinsed

1 Tbsp fresh lemon juice

Feta cheese , crumbled, for serving

Instructions

1.    Heat oil in a large pot over medium-high heat. Add carrots, onion and celery and saute 3 minutes. Add garlic and saute 30 seconds longer. Stir in broth, tomatoes, farro, oregano, bay leaf and season with salt to taste. Lay parsley in a mound on top of soup and bring soup to a boil. Reduce heat just below medium. Cover and cook 20 minutes, then remove parsley, stir in kale and cook 10 - 15 minutes longer, adding in cannellini beans during last few minutes of cooking, until both farro and kale are tender.

2.    Remove bay leaf, stir in lemon juice and add additional broth to thin soup as desired (the farro will absorb more liquid as the soup rests). Serve warm and top each serving with feta cheese.

Altered slightly from www.cookingclassy.com