INGREDIENTS
2 Tbsps
olive oil
1 cup
carrots
1 cup
yellow onion
1 cup
celery
4 cloves
garlic
5 cups
vegetable broth
14 1/2 ozs
canned tomatoes
1 cup
farro
1 tsp
oregano
1
bay leaf
1 serving
salt
1/2 cup
parsley
4 cups
kale
15 ozs
canned cannellini beans
1 Tbsp
lemon juice
1/2 cup
feta cheese
1 serving
image credit : www.cookingclassy.com