White Bean and Black Kale Minestra with Farro

1 cup navy, cannellini, or other white beans, soaked
3 garlic cloves, peeled and crushed
A few sage leaves, a bay leaf, 4 parsley sprigs
1 1/2 teaspoons sea salt
3/4 cup farro, covered with cold water for at least 1 hour

2 to 4 tablespoons olive oil
1 large onion, diced (about 2 cups)
3/4 cup diced carrot
3/4 cup diced celery
3/4 teaspoon dried oregano
1/4 teaspoon dried thyme
2 garlic cloves, crushed and chopped
2 tablespoons tomato paste
Splash of red or white wine or water
4 cups shredded black, Russian, or regular kale leaves
Sea salt and freshly ground pepper
One 15-ounce can organic diced tomatoes with juice

Extra virgin olive oil
Parmigiano-Reggiano for grating
1 cup bread crumbs browned in oil with minced rosemary (optional)

Drain and rinse the beans and put them in a pot with 10 cups water and the aromatics.  Bring to a boil, reduce the heat to a simmer, and cook, covered, for an hour.  Add 1 1/2 teaspoons salt and continue cooking until the beans are tender, another 30 minutes or so.  Pick out the garlic cloves and herbs.  Drain the beans and reserve the liquid.

Heat the oil in a wide soup pot.  Add the onion, carrot, celery, herbs, and garlic.  Cook over medium heat, giving the contents a stir every so often, until softened, aromatic, and golden, about 15 minutes.  Stir in the tomato paste and continue cooking for 5 minutes, or until there is a glaze on the bottom of the pan, then add the wine to deglaze the pan.  

Add the kale, the drained farro, 1 teaspoon salt, and 1 cup water.  After a few minutes, when the kale has wilted, add the tomatoes and the beans and their liquid.  Bring to a boil, then reduce the heat to low, cover the pot, and simmer slowly until the farro is plump and tender, about 25 minutes.

Taste for salt and serve with freshly ground pepper, a spoonful of good olive oil, a grating of cheese in each bowl - and bread crumbs if desired..

Makes 3 quarts.


From Vegetable Soups by Deborah Madison