Meatless Monday: White Bean, Kale, and Farro Soup

I’m not a slow cooker person. I see all these recipes and I want to be, but so far, it’s not working out. We registered for and we’re gifted a really nice slow cooker for our wedding. I used it once in 5 years and got rid of it a few years ago. But there are so many enticing slow cooker recipes out there. It can be frustrating for those of us who want to try slow cooker XYZ but don’t have a machine. Anyone else out there? Or is “those of us” just me? Anyway, my good friend sent me this recipe last week and it looked amazing. But guess what? Slow cooker. So I decided I’d update it for non-slow cooker cooking and ended up modifying it a bit because, well, that’s what I do. It’s perfect for a cold winter night… and then a week’s worth of lunches after. And instead of 8-10 hours, it’ll be ready in under 1. Here you go.

WHAT YOU NEED
* 1C farro, rinsed
* 8C vegetable broth, plus more as needed
* 4C chopped kale
* 14.5-oz can diced tomatoes
* 1T Italian seasoning
* large bunch fresh parsley, chopped
* 1/2 a sweet onion, chopped
* 1/2 a large lemon, juiced
* 1/2t fine sea salt
* 1/4t ground black pepper
* 15-oz can cannellini beans, drained and rinsed
* freshly grated Parmesan, for topping, optional

WHAT TO DO
Add the farro, broth, kale, tomatoes, Italian seasoning, parsley, onion, lemon juice, salt, and pepper to a large pot over medium high heat and bring to a boil. Reduce heat to medium low and cook, uncovered, for 30 minutes.

Raise heat back up to medium and add the beans. If too much of the liquid has been absorbed, add more broth (or water), one cup at a time. Cook another 10-12 minutes.

Serve with a sprinkle of freshly grated Parmesan and some warm, crusty bread for dipping and enjoy!

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