Minestrone with Farro, Chickpeas and Kale

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

Directions:

1. 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.
2. 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.
3. 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.
4. Add the cauliflower, kale and chickpeas, and simmer until the cauliflower is tender, about 5 minutes.
5. Season with salt and pepper to taste, and garnish with a grating of Parmesan cheese.