Step 1

Heat the extra-virgin olive oil in a large pot over medium heat. Add the chopped onion. Cook for 3-5 minutes, until the onion is tender and translucent. Then add the minced garlic and sauté for a minute.

Step 2

Add the chopped carrot, celery, potatoes, tomato sauce, farro, and vegetable broth. Bring to a boil, then reduce the heat to a gentle simmer and cook for 8-10 minutes.

Step 3

Add the cavolo nero and cannellini beans and cook on low heat for another 5-8 minutes, until the greens are tender (see note 2).

Step 4

If the soup is too thick for your liking, add more broth or a bit of water to thin it down. Adjust salt and pepper to taste.

Step 5

Remove from the heat, add the chopped parsley, mix well and serve hot.