Italian Farro Vegetable Soup

Vegetable soup! A hearty Italian vegetable soup loaded with veggies, farro, white beans and kale.

This easy vegetable soup has been tested on the stovetop and the Instant Pot.

INGREDIENTS

- Uncooked farro - Extra virgin olive oil - Large yellow onion - Carrots - Celery - Sea salt - Crushed red pepper flakes - Garlic - Medium zucchini - Sage leaves

INSTRUCTIONS

Rinse the farro several times until water runs clear, then drain. Place the farro and 3 cups water in a small saucepan and set over medium high heat.

1:

Meanwhile, heat the oil in a large pot over medium heat. Add the onion, carrots, and celery and saute until they begin to soften and onion is translucent, about 5 minutes.

2:

Add the broth, tomatoes, and beans and bring to a simmer. Simmer until all the veggies are tender, about 15 minutes.

3:

Drain farro once it is cooked al dente, and stir into the soup. Stir in the kale.

4:

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