Hey there blog fam. It’s been awhile.
I’m unsure how nearly an entire year has gone by without a single new recipe post, but I assure you that my kitchen has remained equally as active as I’ve been over these past few months. A lot of impromptu meals have replaced calculated ones, but cooking is still happening daily. I’m hoping to start livening up this blog again as we move into winter.
Someone hold me to that.
First up is this vegetable-loaded soup, perhaps inspired by a little too much holiday feasting. If you’re like me, and turn into a cookie monster whenever sweets are in sight, you may need this just as much as I do.
Farro and White Bean Vegetable Soup
- November 20, 2018
- Serves 4
- Print this
Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 large onion, diced
- 3 cloves garlic, diced
- 2 carrots, diced into semi-circles
- 2 stalks of celery, diced
- Salt and pepper, to taste
- 1 Tbsp. dried basil
- Pinch of dried thyme
- 1 cup farro
- 1 (15 oz.) can cannelloni beans
- 2 cups diced tomatoes
- 1 bunch of kale, chopped
- 6-8 cups of water
- ¼ cup fresh parsley, chopped
Directions
- Step 1
- Place oil in a large pot over medium heat. Add onion, celery, carrots, a generous pinch of salt and a few dashes of pepper. Saute until onions are translucent, 6-8 minutes. Stir in garlic, basil, and pinch of thyme, and cook for a minute, until fragrant.
- Step 2
- Add farro, cannelloni beans, tomatoes, water and another dash of salt, and stir. Bring soup to a boil, and then reduce heat to a low simmer.
- Step 3
- Cook until farro is tender, 30 to 40 minutes, adding more water if the soup becomes too thick to your liking. Adjust salt, if needed, and then add kale
- Step 4
- cook for another 6-8 minutes, until tender.
- Step 5
- Serve, topped with a handful of chopped parsley per bowl.
