Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Kale, White Bean, and Farro Soup 5.0 (2) 2 Reviews By Shira Bocar Shira Bocar Shira is a New York City-based editor and former food and entertainment editor for MarthaStewart.com. Shira has nearly two decades of experience in publishing, with culinary expertise acquired from the Culinary Institute of Education. Editorial Guidelines Updated on March 26, 2020 Rate PRINT Share Close Photo: Kate Mathis Prep Time: 30 mins Total Time: 1 hr 25 mins Servings: 6 Cannellini beans provide protein and fiber in this fragrant, steaming broth with Kale, White Bean, and Farro Soup. It's loaded with vegetables, grains, and herbs. Cook Mode (Keep screen awake) Ingredients ¼ 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 ½ 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 Directions 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. Transfer 2 cups of soup to a blender; puree. Return to pot; stir in farro and season with salt and pepper. Serve with a drizzle of oil. Originally appeared: Martha Stewart Living, January/February 2019 Rate It PRINT