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Kale and Farro Soup
with veggie and beans

Active: 25 min Total: 40 min
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.
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Ingredients

Metric
Servings:
4
Kale and Farro Soup:
  • Garlic - 3 cloves , minced
  • Onion - 1 , diced
  • Celery - 4 ribs , diced
  • Carrots - 2/3 lb , diced ((Or sub 2 cups frozen carrots))
  • Kale - 1/2 bunch , leaves torn, stems chopped
  • Diced tomatoes (14 oz / 397 g can) - 1 can , drained ((~2 cups))
  • White beans (14 oz / 397 g can) - 1 can , rinsed and drained ((~2 cups))
  • Semi-pearled farro - 1 cup , uncooked ((Sub 2 cups cooked farro. If you can't find farro, try barley))
  • Cooking oil - 3 Tbsp
  • Oregano - 1/2 tsp , dried
  • Chicken stock - 3 cups
  • Leftover kale-herb sauce - 1/3 cup

Nutrition Facts

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Prep

  1. Garlic / Onions / Celery / Carrots / Kale - Prep as directed. (Can be done up to 3 days ahead)
  2. Tomatoes - Drain. (Here's a little tip: any time you add diced tomatoes + liquid / stock + some veggies, you have an easy soup!)
  3. Beans - Rinse and drain.
  4. 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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Make

  1. 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.
  2. Add in tomatoes, beans, oregano, and stock. Cover and bring to a boil.
  3. 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.
  4. Divide up into bowls and garnish with the kale-herb sauce you made earlier in the week.

Nutrition Facts

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