This is a tried and true yummy soup.  🙂  The Rosemary Oil and farro make this soup in particular extra special.  Do try!  🙂

Yield: 6 servings

2 medium carrots, peeled

2 medium stalks celery

1 large onion 5 tbsp Rosemary Oil, divided

4 garlic cloves, pressed

2 tbsp fresh thyme leaves, finely chopped

4 cups coarsely chopped fresh kale leaves

3 cups vegetable stock

3 cups water

2 cans no-salt-added diced tomatoes, undrained

1 cup uncooked farro

1 can no-salt-added kidney beans, drained and rinsed

1 tsp sugar

1 tsp salt

1/2 tsp coarsely ground black pepper

2 oz Parmesan cheese, grated

  1. Heat up a stockpot to medium-high.
  2. Finely dice the carrots, celery and onion.
  3. Heat 1 tbsp of oil in stockpot for 1-3 minutes or until shimmering.
  4. Add carrots, celery, onion, pressed garlic and thyme; cook and stir 1-2 minutes or until onion is translucent.
  5. Add kale, stock, water, tomatoes and farro to Stockpot; cook, uncovered, 5-6 minutes or until simmering.  Reduce heat to medium-low.  Cook, covered, 20 – 25 minutes or until farro is tender.  Stir in beans, sugar, salt and black pepper.
  6. To serve, ladle soup into serving bowls.  Top with Parmesan cheese; drizzle with remaining 4 tbsp oil.

Cook’s Tips

Kale has large, dark green leaves and a mild cabbage flavor.  Before cooking remove the leaves from the tough center stalk.

Farro is a type of wheat with a firm, chewy texture when cooked.  It can be found in the ethnic section of grocery stores.

If desired, quick-cooking barley can be substituted for the farro.

Does this sound good, or what?  That’s what we said.  And, we. were. right!  🙂


Your friend, Lisa


The Pampered Chef.  “Farro Fagioli Minestrone.” The Vegetarian Table. 201143. Print.

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