*****37/56 FARRO FAGIOLI MINESTRONE

RECIPE 37/56  FARRO FAGIOLI MINESTRONE

INGREDIENTS

2 medium carrots, peeled
2 medium stalks celery
1 large onion
5 Tbsp Rosemary Oil, divided
4 garlic cloves, pressed
2 Tbsp fresh thyme leaves, finely chopped
4 cups coarsely chopped fresh kale leaves (remove leaves from tough center stalk)
3 cups vegetable stock
3 cups water
2 cans no salt added diced tomatoes, undrained
1 cup uncoooked farro (type of wheat with a firm chewy texture when cooked)
1 can (14.5 oz) no salt added kidney beans, drained and rinsed
1 tsp sugar
1/2 tsp coarsely ground black pepper
2 ounces Parmesan cheese, grated

DIRECTIONS
15 MINUTES PREP TOTAL TIME 45 MINUTES YIELD 6 (2 C EACH)  CALORIES 380

1.  Finely dice carrots and celery.  Finely chop onion.  Heat 1 Tbsp oil over medium-high heat 1 to 3 minutes or until shimmering.  Add carrots, celery, onion, pressed garlic and thyme ;   cook and stir 1 to 2 minutes or until onion is translucent.

2.  Add kale, stock, water, tomatoes and farro, cook uncovered, 5 to 6 minutes or until simmering.  Reduce heat to medium-low.  Cook, covered, 20 to 25 minutes or until farro is tender.  Stir in beans, sugar, salt and black pepper.

3.  To serve, ladle into serving bowls.  Top with Parmesan cheese; drizzle with remaining 4 Tbsp oil