Italian Vegetable Soup with Farro and White Beans

1 T. extra virgin olive oil

1 yellow onion, chopped

1 celery stalk, chopped

1 carrot, chopped

1 red bell pepper, chopped

3 cloves garlic, minced

1 bunch kale, blanched for 10 minutes

8 oz. green beans, cut into ½ inch pieces, blanched for 4 minutes

1 t. dried oregano

½ t. red pepper flakes

1, 14 oz. can Italian style stewed tomatoes (or homemade canned)

½ t. salt

1 cup farro, cooked

1 cup white dry white beans, cooked

1 large handful basil leaves, torn

¼ cup freshly chopped parsley

½ cup freshly grated parmesan cheese

• Bring a large soup pot to medium heat. Add 1 T. extra virgin olive oil then add onion, celery, carrot and red pepper. Cover and cook for about 5-6 minutes until vegetables are becoming soft. Add garlic and stir for 1 minute.
• Add kale, green beans, oregano, red pepper flakes, salt and tomatoes. Then add enough water to cover soup. Simmer for 8-10 minutes.
• Add faro and white beans, stir and cook 5-10 more minutes, adding more water to reach desired consistency.
• Stir in basil. Season with salt and pepper.
• Divide soup among plates, garnish with fresh parsley and grated parmesan cheese.