Name: Kale, White Bean, and Farro Soup
Prep time: 30 min
Total time: 1 h 25 min
Ingredients: 1/4 cup extra-virgin olive oil, plus more for drizzling; 1 large onion, finely diced; 1 large carrot, peeled and finely diced; 1 large celery stalk, finely diced; 2 tablespoons chopped fresh sage leaves; 1 can (14 ounces) diced tomatoes; 1/2 bunch (7 ounces) curly kale, stems removed, leaves cut into 2-inch pieces (6 packed cups); 1 can (15 ounces) white beans, such as cannellini, drained and rinsed; Kosher salt and freshly ground pepper; 2 cups cooked farro

Heat oil in a medium pot over medium. Add onion, carrot, and celery and cook, stirring, until vegetables are tender, 6 to 8 minutes. Add sage and tomatoes; cook, stirring, 2 minutes. Add 6 cups water, kale, and beans; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, partially covered, stirring occasionally, until greens are tender, 30 minutes. Let cool slightly.

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Kale, White Bean, and Farro Soup

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