Easy 30-Minute Chicken Vegetable Soup

 1 3/4 cups water for cooking farro

Alessi Organic Pearled Farro, Butternut Squash and Kale

olive oil

sweet Vidalia or yellow onion, peeled and diced small (about 2 medium or 1 large onion)

carrots, peeled and sliced thin (about 1 1/2 large carrots)

(about 2 stalks)

garlic cloves, peeled and finely minced

low-sodium chicken broth

to 4 cups shredded cooked chicken (use about 1 whole storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)

bay leaves

dried oregano

salt, or to taste

black pepper, or to taste

leaves from 4 large stalks of kale, torn into bite-sized pieces (discard the center thick rib)

zucchini, diced small (from about 1 medium zucchini)

to 4 tablespoons fresh Italian flat-leaf parsley, finely chopped

lemon juice, optional (brightens up the flavor)