Kale White Bean and Farro Soup
Ingredients
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 1 large onion, finely diced
- 1 large carrot, peeled and finely diced
- 1 large celery stalk, finely diced
- 2 tablespoons chopped fresh sage leaves
- 1 can (14 ounces) diced tomatoes
- ½ bunch (7 ounces) curly kale, stems removed, leaves cut into 2-inch pieces (6 packed cups)
- 1 can (15 ounces) white beans, such as cannellini, drained and rinsed
- Kosher salt and freshly ground pepper
- 2 cups cooked farro
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