Roasted Vegetable and Farro Soup (Zuppi di Farro con Verdura) | Williams Sonoma

Ingredients

• 1 1/2 cups (1/2 lb./250 g) freshly shelled borlotti (cranberry)<br>   beans
• 2 garlic cloves, crushed flat but left whole
• 1 fresh rosemary sprig
• 1 fresh thyme sprig
• 1 fresh sage sprig
• 1 bay leaf
• 5 Tbs. (3 fl. oz./80 ml) extra-virgin olive oil, plus more for<br>   drizzling
• 2 carrots, peeled and finely chopped
• 1 celery stalk, finely chopped
• 1 small yellow onion, finely chopped
• 2 Tbs. minced fresh herbs, such as parsley, rosemary and<br>   thyme
• 1 small bunch lacinato (dinosaur) kale, tough bottom stems<br>   removed, leaves coarsely shredded (about 4 cups) (4 oz./125<br>   g)
• 1/2 cup (4 oz./125 g) tomato puree
• 1 tsp. fine sea salt
• 1 small fresh hot chile, minced
• 1 cup (8 fl. oz./250 ml) vegetable or chicken broth
• 1 cup (7 oz./220 g) farro, rinsed and drained
• 4 large fresh basil leaves, coarsely chopped
• Freshly grated pecorino Toscano cheese for garnish