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2 tablespoons oil
1 medium yellow onion, chopped
2 carrots, chopped
1 stalk celery, sliced
2 cloves garlic, minced
½ teaspoon red pepper flakes
Leaves of 4 large sprigs of fresh thyme
Salt and pepper
1 can (15 ounces) cannellini beans, drained and rinsed to remove sodium
1 bunch Tuscan kale, rinsed, stems removed, cut into bite-sized chunks
6 cups vegetable broth, low sodium if you prefer
1/2 cup farro
Pumpkin seed garnish (optional)
Heat oil over medium-high heat in a Dutch oven or soup kettle. Add onion, carrot, and celery; sauté until softened, about 5 minutes. Add garlic, chili flakes, thyme, spices, salt and pepper; sauté until fragrant, about a minute.
Add cannellini beans and half the kale; stir to wilt. Add stock; bring to a boil. Reduce heat to low and add farro; simmer, until tender, about 10 minutes. Turn heat off.
Using an immersion blender, puree soup.
Add remaining kale, heat until wilted, and serve.
A tip from Christian: Try roasting some pumpkin seeds tossed with olive oil and Yagenbori for an additional flavor hit. A link to Vicki's full blog post is here!