• 2 Tbsp. extra virgin olive oil

• 1 medium onion, chopped

• 1/4 tsp. Minced Garlic (or 2 cloves fresh garlic, chopped)

• 2 carrots, cut into ¼-inch rounds

• 2 parsnips, cut into ¼-inch rounds

• 1/2 tsp. sea salt

• 1 cup dried farro, rinsed

• 4 cups vegetable or herb stock

• 1 (14.5 oz.) can diced tomatoes

• 1 1/2 Tbsp. French Style Bouquet Garni

• 1/4 tsp. Crushed Red Pepper Flakes

• 2  Bay Leaves

• 1 bunch kale, torn into bite-sized pieces

• 2 to 4 cups water

• 2 (15 oz.) cans cannellini beans, drained & rinsed

• 1 tsp. fresh chopped parsley

• freshly grated Parmesan cheese

• Italian Black Truffle Sea Salt (optional)

DIRECTIONS

1. Heat oil in a large pot over medium heat.

2. Add onions and garlic and cook, stirring occasionally, until onions are translucent, about 5 min. (Note from recipe author: While onions and garlic cook, I do the “chop and drop” method, peeling and cutting the carrot and parsnip and adding them to the cooking onions as I go. Otherwise, add the prepared carrots and parsnips with the onion.)

3. Add sea salt and farro; stir until coated in oil, about 1 min. Add broth, tomatoes, bouquet garni, crushed red pepper and bay leaves.

4. Bring to a boil. Cover and reduce to a simmer. Simmer for 20 min. Add kale and water if needed (suggest 1 cup). Cover and simmer for 10 more min. Add beans and more water if needed (suggest another 1 cup).

5. Cover and simmer for 10 more min. Check farro texture and soup flavor. Continue cooking, if needed, to get farro to your preferred texture. Add additional water (or broth) to thin the soup if desired.

SERVING SUGGESTIONS
Serve topped with parsley and freshly grated Parmesan cheese. Great with a finishing dash of truffle salt to taste.