Vegan Tuscan Farro Kale Soup

Soup is one of my favorite foods. People think I'm quirky with my outlook about life, and to that I do agree, but something about soup is in my soul. I love cooking. I always have, and I always will. But something about soup nourishes my soul and creating these recipes comes more easily to me. 

I once did a past life regression therapy session, where I understood part of my life's mission in promoting food from nature. My great grandparents were gardeners in the Ukraine before World War II and my parents were avid gardeners.  

During my past life session, I struggled because I have a logical mind. Once my mind relaxed, I ended up having a vision of a fireplace with a cauldron in front and I also saw a small table with a book and a candle on it. I pinged this idea to my friend and her vibes picked up the civil war. It could mean something. It could mean nothing. It could all just play to the brain, but the one thing I know is that the higher mind and our souls know the truth, and I am not afraid to express these experiences. 

Soup is like music to the soul. Our ancestors lived off soup and stews in order to keep them warm during primal and medieval times. I hope this soup keeps you healthy and warm this winter. 

Vegan Tuscan Farro Kale Soup
Cook Time 25-30 minutes
Serves 4

Ingredients: 
4 cups water + 2 vegetable  bouillon cubes (or 4 cups veggie broth)
2 tbsp olive oil
2 garlic cloves, minced
1/2 onion, chopped
1 cup leek, chopped
2 carrots, chopped
2 celery stalks, chopped
1 small sweet potato, chopped
1 small bunch of kale, chopped
1 heirloom tomato, chopped (or other large tomato)
1/2 cup uncooked farro
1/2 fresh parsley, chopped
1 bay leaf
1/4 tsp Italian seasoning
salt + pepper to taste
1 can white beans, drained and washed

Directions: 
Sautee the onion, garlic, carrot, celery and leeks with olive oil in a pot. Cook for 3-5 minutes. Next, add the sweet potatoes and cook for 2-3 minutes. Add the remaining ingredients except for the tomato, kale and white beans. 

Bring the broth to a boil and then lower the heat to a simmer. Once the farro is edible, add the kale and tomato and simmer for several minutes. Once the soup is flavorful, add the white beans and cook for another 1-2 minutes. Remove from heat and serve warm. *Soup usually tastes best once the soup cools (or next day)  as it ignites the spices and flavors. 

Let's Connect! Enjoy our other MBSF recipes! 

Vegan German-Inspired Vegetable Soup

Vegan Fresh Herb Chickpea & Collard Green Stew

Vegan White Bean, Kale & Swiss Chard Soup

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