Ingredients

• 1 pound dried beans, cooked OR a 28-ounce can of chickpeas or cannellini beans, drained
• 1/4 cup extra-virgin olive oil?
• 1 large yellow or white onion, chopped
• 2 stalks celery, chopped
• 1 teaspoon fine grain sea salt
• 28 ounce can whole, peeled tomatoes, chopped (with liquid)
• 1 medium carrot, chopped
• 3 medium waxy new potatoes, cut 1/2-inch
• 2 cups pearled farro
• 5-6 big handfuls of chopped cabbage, kale, and/or greens (~1-2 heads de-stemmed)
• Serve with any/all of the following: grated cheese, chopped olives, herby drizzle, olive oil, or a harissa drizzle

Directions

1. If you want a creamier broth for your soup mash 3/4 cup of the beans. I find it’s easiest to just do it with my hands, and set all the beans aside.
2. In your largest soup pot over medium-high heat combine the olive oil, onions, celery, and salt. Sauté until the onions start to brown a bit, 7 - 10 minutes. Stir in the tomatoes and cook for another minute or two. Add the carrot, potatoes, farro and nine cups of water. Bring to a boil and then dial back to a simmer. Cook, stirring occasionally, until the farro is cooked through, 20 - 30 minutes. Be sure the vegetables are tender through as well. If you need to stir in more water or broth do so 1/2 cup at a time until the stew is the consistency you like. Taste and add a bit more salt if needed.
3. Stir in the beans, bring back up to a simmer, and then stir in the kale or cabbage. Cook another few minutes until it collapses. Serve in bowls topped with plenty of freshly grated Parmesan and a generous drizzle of good olive oil (or alternately harissa oil/feta), or any of the suggested toppings.
4. When you go to reheat leftovers you may need to add water to thin the stew out, and then readjust the seasoning.