1

In a blender or food processor, add the onion, garlic and pureé.

2

In a Dutch oven or large pot, heat the olive oil over medium heat. Add the pureéd onion, garlic and sauté for about one minute.

3

Add the carrots, celery, salt, pepper and sauté for seven to eight minutes or until the vegetables have softened. Add a splash of broth if needed.

4

Add the beans, farro and lemon juice. Mix to combine. Add the vegetable broth, water, Italian seasoning and lemon slices. Bring to a boil then lower the heat. Cook for 25 to 30 minutes or until the farro is tender. Add the kale and parsley close to the end, with about 10 minutes left.

5

Remove the lemon slices before serving. Enjoy!

6

Notes: Top with parmesan cheese and fresh parsley. Refrigerate in an airtight container for up to three days.