This is such a great idea, Jackie. Thank you for thinking of it. This is a great soup that I often make so that I have something healthy to eat at work. I'm not a big fan of kale, but I really like it in this soup. Cannellini beans are my favorite, and they are great in this. Plus, you can switch things up to meet your tastes. I modified this from a vegetarian recipe in Better Homes & Gardens, and I included the modifications in the recipe.
Kale, Farro, and Cannellini Stew / Soup
2 tbs olive oil
1-2 cups ham, diced (The original vegetarian recipe didn't include; I just like the flavor it adds. I use a small, Black Forest Ham quarter for this.)
1 cup carrots, diced
1 cup celery, diced
1 cup yellow onion, diced
5 cloves of garlic, diced
5 cups low-sodium chicken broth (Original calls for vegetable broth. I usually use chicken broth, or a combination of chicken and veggie broth.)
Half of a small can of tomato paste (Original calls for 1 can diced tomatoes, but my son hates those, so....)
1 cup farro, rinsed (I use all farro, or, if I'm running low, I'll mix farro and quinoa.)
1 tsp dried oregano
1 bay leaf
salt and pepper, to taste
About half a bunch of parsley, unchopped, stems and all
4 cups slightly packed, chopped kale, ribs removed (Spinach would be a good alternative, I bet.)
15 oz can cannellini beans, drained and rinsed
1 tbs fresh lemon juice
feta cheese, crumbled, for serving (I use feta sometimes, but often will substitute parmesan to suit my daughter's taste.)
Instructions
Heat oil over medium or medium-high heat. Add ham and sauté for maybe 2 minutes, then add carrots, onion, and 1celery and sauté for maybe another three minutes or so. Add garlic and sauté another 30 seconds or more. I add the oregano salt and pepper, then sauté another minute. Stir in the broth, tomatoes or tomato paste, farro, and bay leaf. Use kitchen twine (or a rubber band) to bind the parsley together, and lay it on top of the soup. Bring to a boil (can raise heat to do this). Reduce heat to medium-low, cover, and cook for 20 minutes. Then, remove parsley, stir in kale and beans, and cook 10-15 minutes longer or until both farro and kale are tender.
Taste test at this point for salt and seasonings, and add more as needed.
Remove bay leaf, stir in lemon juice, and add additional broth or water if you like it a little thinner. (Farro will absorb more liquid as the soup rests.) Top individual servings with parmesan or feta.
