Soups Archives | Blue Jean Chef - Meredith Laurence

Ingredients

• 2 tablespoons olive oil
• 1 onion (diced)
• 1 bulb fennel (diced)
• 3 carrots (sliced on bias)
• 1 clove garlic (smashed)
• 1 teaspoon dried oregano
• 1 tablespoon tomato paste
• 2 bay leaves
• Salt and freshly ground black pepper
• 1 cup farro (rinsed)
• 1 28-ounce can diced tomatoes (fire roasted if available)
• 6 cups vegetable stock
• 1 15-ounce can white cannellini beans (drained and rinsed)
• 2 cups leafy greens (spinach, kale, or chard)
• ¼ cup chopped fresh parsley
• Shaved Parmesan cheese
• Chopped fresh dill (optional)