Roasted Vegetable and Farro Soup (Zuppi di Farro con Verdura)

Name: Roasted Vegetable and Farro Soup (Zuppi di Farro con Verdura)
Total time: 120 min
Ingredients: 1 1/2 cups (1/2 lb./250 g) freshly shelled borlotti (cranberry) 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 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 thyme; 1 small bunch lacinato (dinosaur) kale, tough bottom stems removed, leaves coarsely shredded (about 4 cups) (4 oz./125 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

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Roasted Vegetable and Farro Soup (Zuppi di Farro con Verdura) This nourishing soup is a specialty from the mountains of northwestern Tuscany.

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Ingredients

1 1/2 cups (1/2 lb./250 g) freshly shelled borlotti (cranberry) &nbsp; 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 &nbsp; 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 &nbsp; thyme
1 small bunch lacinato (dinosaur) kale, tough bottom stems &nbsp; removed, leaves coarsely shredded (about 4 cups) (4 oz./125 &nbsp; 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