Farro, Potato and Rosemary Soup
This is another great winter soup recipe I made recently. It’s full of fiber and rich in minerals both of which are so good for our immune system. I love all the color of the ingredients in the pictures – alive with nourishment!Recipe credit goes to Jovial Foods (@jovialfoods on IG). We use their Einkorn Whole Wheat flour for bread as well as their pasta. Check out their site for wonderful recipes and products.
Ingredients
- 1 tbsp olive oil
- 1 each onion chopped
- 2 each carrots chopped
- 1 stalk celery chopped
- 1 can tomatoes diced
- 2 each small potatoes diced, small
- 1 small sprig rosemary
- 6 cups vegetable stock (or half water/half stock)
- 1 cup einkorn wheat berries or farro
- 1 can borlotti or cannellini beans
- 5-6 stems kale stalk removed
- 1 tsp salt (or to taste)
- 1/4 tsp pepper (or to taste)
Instructions
- Heat stockpot/soup pot on medium, add olive oil
- Saute onion, carrot, celery, tomatoes, potatoes, rosemary sprig, salt and pepper for 10 minutes, stirring frequently
- Add the water/stock and bring to a boil on medium-high. You can remove the rosemary sprig at this time (I left mine in)
- Lower the heat to maintain a low boil, then add the wheat berries/farro and cook for 25 minutes (keep an eye on it so it doesn’t boil and overcook)
- Add beans and kale and cook until kale is wilted but still bright green (remove rosemary sprig if you left it in)
- Enjoy!