INGREDIENTS
2 tbsp
olive oil
1 cup
carrots
1 cup
onion
1 cup
celery 2
4 cloves
garlic
5 cups
vegetable broth
14 1/2 oz
tomatoes
1 cup
farro
1 tsp
oregano
1
bay leaf
1 serving
salt
1/2 cup
parsley sprigs slightly
4 cups
kale slightly
15 oz
cannellini beans
1 tbsp
lemon juice
1 serving
feta cheese