Farro, Kale and Vegetable Soup
• 1 tbsp olive oil • ½ yellow onion • 2 cloves garlic, pressed • 4-5 mini peppers, chopped • 2 medium carrots, chopped • 1 medium sweet potato, diced • 2 zucchini, diced • 3 handfuls chopped kale • 1 cup white mushrooms • 1 15-oz can Cannellini beans, drained and rinsed • ¾ cup Anthony’s Goods Farro Grain • 4 cups low sodium vegetable broth • 4 cups water • 1 large sprig rosemary, chopped • Salt and pepper, to taste
This easy, one-pot meal is perfect for a chilly day. It’s filled with a variety of vegetables and chewy farro grain, and seasoned with aromatic fresh rosemary. 1. In a large pot, sauté the onions and garlic in the olive oil until the onions are soft and translucent. 2. Add the carrots, mini peppers, mushrooms, zucchini, sweet potato, kale and mushrooms. Cook for another 2-3 minutes. 3. Add the vegetable broth, water, beans, rosemary and farro. Season with salt and pepper. 4. Cook for 30-35 minutes, until the vegetables are tender and the farro is cooked.