1 tablespoon extra virgin olive oil
1 medium yellow onion, chopped
1 large carrot, peeled and chopped into ½” pieces
1 large parsnip, peeled and chopped into ½” pieces
1 large stalk celery, tops removed and chopped into ½” pieces
4 ounces chopped pancetta
2 cloves garlic, minced
(1) 15 ounce can petite diced tomatoes
4 cups chicken stock
2 cups water*
1 bay leaf
1 tablespoon freshly chopped rosemary or 1 teaspoon dried
½ cup farro*
1 medium sweet potato, peeled and chopped into ½” chunks
(1) 15 ounce can cannelini beans, rinsed and drained
1″ piece of parmesan cheese rind (optional)
1 bunch kale, tough stems removed and chopped*
salt and pepper, to taste
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, parsnip, celery, and pancetta, and cook until the onions are translucent and the vegetables have softened, about 5-8 minutes. Add the garlic and sauté 30 seconds. Add the tomatoes, stock, water, bay leaf, and rosemary and bring to a boil. Add the farro and cook about 10 minutes. Add the potato, beans, and parmesan cheese rind, and simmer about 10-15 more minutes, or until the farro is cooked. Toss the kale in during the last 5-10 minutes of cooking to keep it from getting mushy. Remove the cheese rind and bay leaf and season with salt and pepper, to taste. Serve garnished with freshly grated parmesan cheese, and enjoy!
*Pre-cut kale or baby kale are great options to save time. Add about 2-4 cups depending on the amount of greens you like in your soup!
Recipe by Flavor the Moments.