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Minestrone with Farro, Chickpeas and Kale

This soup is hearty, yet healthy so it's the perfect fit for your new year's resolutions.

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Yield: 6-8 servings

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Active Time: 45 minutes
Start to Finish: 1 hour

For this recipe you’ll need:

3 tablespoons extra virgin olive oil
1 medium onion, small dice
1/2 fennel bulb, small dice
2 carrots, peeled, small dice
2 stalks celery, small dice
2 cloves garlic, minced
1/2 to 1 teaspoon red chili flakes
3/4 cup farro or wheat berries
Two 28-ounce cans whole tomatoes, lightly crushed
6 cups vegetable or chicken stock
3 tablespoons red wine vinegar
2 teaspoons dried oregano
1 bay leaf
Salt and pepper to taste
1 cup cauliflower, cut into small florets
1/2 bunch Tuscan kale, leaves cut into chiffonade
One 15-ounce can chickpeas, drained and rinsed
Grated Parmesan cheese for garnish

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.