Italian Kale and Farro Soup

Ingredients

• 4 tablespoons olive oil
• 1 small white onion, diced
• 1 leek, trimmed and thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh thyme
• 6 cups chicken stock
• 2 large carrots, diced
• 2 stalks celery, diced
• 2 cups farro
• Salt to taste
• 1 large bunch kale, ribs removed and leaves roughly torn
• 1 14-ounce can diced tomatoes
• Grated Parmesan cheese for serving

Directions

1. Set a roomy, heavy soup pot over medium heat and warm the olive oil until it looks glossy. Add the onion and leek, and cook until they soften, about 4 minutes. Stir in the garlic and thyme, and cook for another minute.
2. Pour in the stock, then add the carrots, celery, farro, and salt. Bring the soup to a boil.
3. Adjust the heat so the soup simmers, cover the pot partway, and cook for 15 minutes.
4. Add the kale and tomato, and continue to simmer until the kale is tender and the farro is cooked through, 20-25 minutes more. Taste and adjust the seasoning, then serve with grated Parmesan.