INGREDIENTS
2 Tbsps
olive oil
1 cup
carrots
1 cup
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
slightly parsley sprigs
4 cups
slightly kale
15 ozs
cannellini beans
1 Tbsp
lemon juice
1/2 cup
feta cheese