Farro Fagioli Minestrone Soup

During the winter months I like to make up a pot of soup on the weekends. I make a large enough pot to eat at lunch for the week. Seeing I work at home usually I am in a hurry and don't want to take to much time for lunch. I would end up opening the fridge and would eat the wrong thing because I don't want to take the time to make something healthy.  I was looking for something fast. I usually hold off lunch till I am beyond hungry. Being a vegetarian makes it harder. I can't just  make a turkey sandwich!  I had recently gone to Uno's Chicago Grill with my family and had their vegetarian soup. I liked it so much that I thought I would try creating my own recipe. Feel free to add or subtract any of the ingredients.

• 2 medium carrots, peeled
• 2 medium celery stalks
• 1 large onion
• 1 tbsp dried rosemary (or 2 Tbsp fresh)
• 4 garlic cloves, pressed
• 1 Tbsp dried thyme (2 Tbsp finely chopped fresh)
• 4 cups coarsely chopped fresh kale leaves
• 1 cup fresh or frozen kernel corn
• 1 small unpeeled zucchini, diced
• 1 cup of shelled edamame or lima beans
• 1 14.5 can of organic white beans
• 3 cups vegetable stock
• 3 cups water
• 2 cans (14.5oz each) no salt added diced tomatoes, undrained
• 1 cup uncooked farro
• 1 can no salt added kidney beans, drained and rinsed
• 1 tsp sugar (I use sugar in the raw)
• 1 tsp sea salt
• 1 /2 tsp coarsely ground black pepper
• 2 oz. parmesan cheese, grated (Vegan Parmesan to make this Vegan)
• 1/2 - 1 cup of uncooked small pasta (I use - Acini Di Pepe which are small little BB's)

Prep Time: 15 Minutes
Total Time: 45 Minutes
Yield: 6 Servings

1. Finely dice carrots, zucchini and celery. Heat 1 tbsp of olive oil over medium high-heat 1-3 minutes or until shimmering. Add carrots, celery, onions, zucchini, pressed garlic and thyme to stockpot cook and stir 1-2 minutes or until onion is translucent.

2. Add kale, stock, water, tomatoes and farro to stockpot; cook, uncovered. 5-6 minutes or until simmering. Reduce heat to medium-low. Cook, covered, 20-25 minutes or until farro is tender. Stir in corn, beans, edamame, pasta, salt and black pepper. You may have to add more stock and water in equal parts.

3. To serve, ladle soup into serving bowls. Top with parmesan cheese.

Cooking tips:
Kale has large dark green leaves and a mild cabbage flavor. Before cooking remove the leaves from the tough center stalk.

Farro is a type of wheat with a firm, chewy texture when cooked. It can be found in the ethnic section of the grocery store.
If desired quick cooking barley can be substituted for the farro.