Tuscan Farro Soup with White Beans and Kale

Recipe from apinchofparsley.com

Ingredients:

2 tablespoons liquid for sauteing

1 cup (150 g) yellow onion diced

½ cup (70 g) celery trimmed and chopped

½ cup (80 g) carrots peeled and chopped

3 (12 g) garlic cloves minced

6 cups (48 oz) vegetable broth

2 teaspoons Italian seasoning

1 teaspoon kosher salt

½ teaspoon black pepper

1 cup (225 g) Roland Pearled Italian Farro

1 can (15 oz.) diced tomatoes do not drain - (can use Rotel for spicier soup)

1 can (14 oz) white beans drained and rinsed

2 cups (50 g) kale chopped