Traditional Zuppa Toscana with Farro and Beans - Ontario Bean Growers

Ingredients

• 1 medium carrot roughly chopped
• 1 medium onion chopped
• 1 stalk celery diced
• 1 x 400ml can cannellini beans
• 230 g washed and trimmed Tuscan kale
• 1/3 cup farro
• 2 Tbsp extra virgin olive oil
• 2 cloves garlic
• pinch of red chili flakes
• 3 Tbsp tomato passata
• 4 cups vegetable broth
• salt and pepper to taste
• 1 Tbsp chopped fresh parsley, a drizzle of evo oil for garnish