Farro Fagioli Minestrone

Ingredients

• •2 medium carrots, peel and finely diced
• •2 medium stalks celery, finely diced
• •1 large onion, finely chopped
• •1 tbsp rosemary oil
• •4 garlic cloves, pressed
• •2 tbsp fresh thyme, finely chopped
• •4 cup kale, stalk removed and coarsely chopped
• •3 cup vegetable stock
• •3 cup water
• •2 14.5oz cans diced tomatoes, undrained
• •1 cup uncooked farro
• •1 14.5oz can kidney beans, drained and rinsed
• •1 tsp sugar
• •1 tsp salt
• •1/2 tsp black pepper, coarsely ground
• •2 oz Parmesan cheese, grated
• •4 tbsp rosemary oil

Steps

1. 1Heat oil in 12-qt stockpot over medium-high heat 1-3 minutes or until shimmering. Add carrots, celery, onion, pressed garlic and thyme to stockpot; cook and stir 1-2 minutes or until onion is translucent.
2. 2Add kale, stock, water, tomatoes and farro to stockpot; cook, uncovered, 5-6 minutes or until simmering. Reduce heat to medium-low. Cook, covered, 20-25 minutes or until farro is tender. Stir in beans, sugar, salt, and black pepper.
3. 3To serve, ladle soup into serving bowls. Top with Parmesan cheese; drizzle with remaining oil.