You will fall in love with this simple and healthy soup that still manages to be full of flavor. An easy meatless dish, this is a light soup that will transition you into spring. The paleo version substitutes shrimp and zucchini for beans and farro.
Garlic / Onions / Celery / Carrots / Kale - Prep as directed. (Can be done up to 3 days ahead)
Tomatoes - Drain. (Here's a little tip: any time you add diced tomatoes + liquid / stock + some veggies, you have an easy soup!)
Beans - Rinse and drain.
Cook farro - If not done from last night, bring a saucepan of water to boil. Salt and add farro. Cook until tender, 20 to 30 minutes. Drain and set aside.
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Heat a >5 quart Dutch oven over medium-high heat. Add oil and then garlic, onions, celery, carrots, and kale stems to heated oil with a dash of salt. Saute for 3 to 5 minutes.
Add in tomatoes, beans, oregano, and stock. Cover and bring to a boil.
Add in kale leaves and simmer uncovered for another 8 to 10 minutes. Stir in farro in the last 2 to 3 minutes to warm it up. Season soup to taste with salt and pepper.
Divide up into bowls and garnish with the kale-herb sauce you made earlier in the week.