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.
Prep Time 1 hr
Cook Time 30 mins
Cuisine Mediterranean
Servings 4

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)
  • .25 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!