Vegetarian Italian Farro Soup {Recipe}

INGREDIENTS

2 tbsp

extra virgin olive oil

medium onion, chopped

2 cloves

garlic, chopped

carrots, cut into ¼" thick rounds

parsnips, cut into ¼" thick rounds/chunks (or sub extra carrots)

1 cup

dry farro, rinsed

4 cups

broth/stock of choice

1 14.5 ounce can

diced tomatoes

1/2 tsp

salt

1/4 tsp

dried basil

1/4 tsp

red pepper flakes

dry bay leaves

bunch kale, torn into bite-sized pieces

2 cups

water, optional, as needed

large can cannellini beans, drained & rinsed

parmesan cheese, optional (omit for vegan)

fresh parsley, chopped, optional / garnish