Italian Vegetable Soup

🥘 Ingredients

• Italian seasoning
  2 tbsp
• Parmesan cheese
  6 tbsp
• black pepper
• butter
  4 tbsp
• carrot
  12 oz
• chili flakes
  1 tsp
• crushed tomatoes
  2 unit
• demi-baguette
  2 unit
• farro
  1.5 c
• garlic
  2 clove
• garlic powder
  1 tsp
• kale
  4 oz
• olive oil
  4 tsp
• onion
  1 unit
• salt
• veggie stock concentrate
  6 unit

🍳 Cookware

• medium pot
• large pot
• small microwave-safe bowl

1. 

   1

   Wash and dry all produce. Halve, peel, and dice onion . Trim, peel, and cut carrot into ¼-inch-thick rounds. Peel and mince or grate garlic . Remove and discard any large stems from kale .

   onion: 1 unit, carrot: 12 oz, garlic: 2 clove, kale: 4 oz
2. 

   2

   Place farro and 3½ cups water (6 cups for 4 servings) in a medium pot . Bring to a boil and cook until farro is tender, ⏱️ 25 minutes to ⏱️ 30 minutes . Drain farro if necessary.

   farro: 1.5 c
3. 

   3

   Meanwhile, heat olive oil in a large pot over medium-high heat. Add onion and carrots; season with salt and black pepper . Cook, stirring occasionally, until veggies are lightly browned and slightly softened, ⏱️ 4 minutes to ⏱️ 6 minutes . Stir Italian seasoning and garlic into pot with veggies. Cook, stirring, until fragrant, ⏱️ 30 seconds . Add crushed tomatoes , veggie stock concentrate , 3 cups water (6 cups for 4 servings), and a big pinch of salt. Bring to a boil, then reduce to a simmer. Cook until carrots are just softened, ⏱️ 5 minutes to ⏱️ 7 minutes .

   olive oil: 4 tsp, salt, black pepper, Italian seasoning: 2 tbsp, crushed tomatoes: 2 unit, veggie stock concentrate: 6 unit
4. 

   4

   Once carrots are just softened, stir in kale. Cook until kale is wilted, ⏱️ 8 minutes to ⏱️ 10 minutes . Stir cooked farro into pot. Taste and season generously with salt and pepper.
5. 

   5

   Halve demi-baguette lengthwise. Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl ; microwave until just softened, ⏱️ 10 seconds to ⏱️ 15 seconds . Stir in half the garlic powder (all for 4) and season with salt and pepper. Toast baguette halves, then spread cut sides with garlic butter. Halve each piece on a diagonal.

   demi-baguette: 2 unit, butter: 4 tbsp, garlic powder: 1 tsp
6. 

   6

   Divide soup between bowls. Sprinkle with Parmesan cheese and a pinch of chili flakes to taste. Serve with garlic bread on the side.

   Parmesan cheese: 6 tbsp, chili flakes: 1 tsp