Farro Soup with Kale and Cannellini recipe | Epicurious.com | Recipe Cart | Recipe Cart

Ingredients

• 1 cup farro, picked over and rinsed
• 2 tablespoons olive oil
• 1 large onion, diced
• 1 medium carrot, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 cup dried cannellini beans, soaked overnight in ample water to cover
• 1 can (15 ounces) diced tomatoes, with liquid
• 1 teaspoon salt, plus more to taste
• 1 bunch kale (about 14 ounces)
• 1/2 cup chopped fresh basil or parsley
• 1/4 cup Parmesan cheese
• Freshly ground pepper to taste