Step 1

Heat oil in a large pot over medium heat. Add onions and garlic and cook until onions are translucent, stirring occasionally, about 5 minutes. While the onions and garlic saute, I did the “chop and drop” method to peel & cut my carrots and parsnip and add to the cooking veggies. Otherwise, you can add the carrots and parsnips with the onion.

Step 2

Add farro, and stir till farro is coated in oil, about 1 minute.

Step 3

Add broth/stock, tomatoes, salt, basil, red pepper flakes, and bay leaves. Bring to a boil. Cover and reduce to simmer. Cook for 20 minutes.

Step 4

Add kale and water if needed (I added 1 cup here). Recover and cook 10 minutes.

Step 5

Add beans and water if needed (I added another cup here). Recover and cook 10 minutes.

Step 6

Check farro texture and soup flavor. Continue cooking, if needed, to get farro to your preferred texture. For soup flavor, taste-test and add salt and pepper, if needed, BUT head’s up – go low on the salt. We’re going to top the soup with fresh-grated parmesan, so you may not need as much salt if you’re going to add cheese (especially since parmesan is so salty).

Step 7

Serve and top with fresh-grated parmesan cheese and parsley.

Step 8

Enjoy carefully – it’s hot!