Michelle runs the food blog Je Mange la Ville. Farro is combined with winter vegetables for a hearty meal. Bacon can be omitted and replaced with one tablespoon of olive oil for a meat-free version.
1 can
Red Kidney Beans
(15 oz can) drained and rinsed
15 cups
Vegetable Broth
Low-Sodium (or adjust to preferred consistency)
1 bunch
Tuscan Kale
stalks removed, leaves chopped
1/4 cup
Basil Leaves
(fresh)
1/4 cup
Parmesan Cheese
shaved
Instructions
Add bacon to a large soup pot and cook over medium heat until crispy. Remove and set aside. Keep pot with bacon fat on the heat and add the garlic, onion, carrots, squash, oregano, thyme and bay leaf. Cook, stirring occasionally, for about 10 minutes over medium-low heat.
Add the tomatoes (squish them up with your hands first) and tomato liquid from the can, kidney beans, drained farro and vegetable broth. Cover and simmer for about 30 minutes.
After that, add the kale and reserved bacon. Cook for 10 more minutes, uncovered. If the soup is too thick, thin it with a little more broth or water. Season with salt and pepper to taste.
Ladle into soup bowls. Garnish with basil leaves, drizzled olive oil and shaved Parmesan cheese.