This soup is hearty, yet healthy so it's the perfect fit for your new year's resolutions.
Yield: 6-8 servings
Active Time: 45 minutes
Start to Finish: 1 hour
For this recipe you’ll need:
Heat a large, heavy pot over medium heat, and add the olive oil. Sauté the onion and fennel until lightly caramelized, 7 to 8 minutes.
Add the carrots and celery, and sauté for 5 minutes, or until slightly softened. Stir in the garlic and chili flakes and cook until aromatic, about 1 minute.
Mix in the farro, tomatoes, stock, vinegar, oregano and bay leaf. Bring to a boil, and then reduce to a simmer. Cook for about 30 minutes, uncovered, until the farro and vegetables are tender.
Add the cauliflower, kale and chickpeas, and simmer until the cauliflower is tender, about 5 minutes.
Season with salt and pepper to taste, and garnish with a grating of Parmesan cheese.