Tomato And Farro Minestrone

• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 2 large carrots (about 3/4 pound), peeled and cubed
• 4 large garlic cloves, minced
• 1/2 teaspoon dried oregano
• 4 cups low sodium vegetable broth
• 1 large can (28 ounces) diced tomatoes
• 1 cup dried farro
• 2 tablespoons tomato paste
• 1 can (15 ounces) cannellini beans, thoroughly rinsed and drained
• 1 bunch (1/2 pound) lacinato kale, roughly chopped
• Salt and pepper, to taste

1. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat until just simmering. Add onion, celery, and carrots and saute, stirring frequently, until vegetables begin to soften (but not brown), about 6 to 7 minutes. Add garlic and oregano and continue to saute for 30 seconds, or until fragrant.
2. Add broth, diced tomatoes, farro, and tomato paste and bring soup to a boil. Reduce heat to low, cover, and allow soup to simmer for 30 minutes, or until farro is cooked. Add in cannellini beans and kale and gently stir until kale has completely wilted, then season with salt and pepper. Remove from heat and serve.

olive oil, yellow onion, celery stalks, carrots, garlic, oregano, vegetable broth, tomatoes, tomato paste, cannellini beans, lacinato kale, salt

Taken from food52.com/recipes/33502-tomato-and-farro-minestrone (may not work)