Farro and Bean Soup

Ingredients:

1 lb. dried beans, cooked OR a 28-ounce can of chickpeas or cannellini beans, drained

¼ cup olive oil

1 large yellow or white onion, chopped

2 stalks celery, chopped

1 teaspoon salt

28-ounce can whole, peeled tomatoes, chopped (with liquid)

1 medium carrot, chopped

3 medium new potatoes, cut into ½-inch pieces

2 cups pearled farro

5-6 big handfuls of chopped kale or collards (1-2 bunches destemmed)

Serve with grated cheese, chopped olives, or fresh chopped herbs.

Instructions

1. If you want a creamier broth for your soup mash ¾ cup of the beans.
2. In a large soup pot over medium-high heat combine the olive oil, onions, celery and salt. Sauté until the onions start to brown a bit, 7-10 minutes.  Stir in the tomatoes and cook for another minute or two.  Add the carrot, potatoes, farro and 9 cups of water.  Bring to a boil, and then turn down to a simmer.  Cook, stirring occasionally, until the farro is cooked through, 20-30 minutes.  Be sure the vegetables are tender through as well. If you need to stir in more water or broth do so ½ cup at a time until the stem is the consistency you like.  Taste and add a bit more salt if needed. 
3. Stir in the beans, bring back up to a simmer, and then stir in the kale or collards.  Cook another few minutes until it collapses.  Serve in bowls topped with freshly grated Parmesan, chopped olives, and/or fresh herbs.
4. When you go to reheat leftovers, you may need to add water to thin the stew out, and then readjust the seasoning.

Source: https://www.101cookbooks.com/farro-and-bean-soup/