Farro and Winter Vegetable Soup

Ingredients:

• 1 TBSP extra virgin olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 3 medium carrots, peeled and diced
• 1 tsp salt
• 1 tsp black pepper
• 1 cup dry farro
• 14.5 oz (1 can) crushed tomato
• 32 oz vegetable broth
• 2 bay leaves
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 15 oz (1 can) cannellini beans, rinsed and drained
• 2 cups baby kale

Instructions:

1. Sauté onion, garlic, and carrots in olive oil over medium heat for 5-7 minutes. Season with salt and pepper.
2. Add faro, tomatoes, vegetable broth, bay leaves, rosemary, and thyme. Cover and bring to a boil, then simmer, covered for about 30 minutes.
3. Remove bay leaves, and stems of rosemary and thyme.
4. Add beans and kale, cover, and simmer over medium heat for an additional 15 minutes.
5. Serve with cheezy sprinkle (see below.)

Cheezy Sprinkle

Use in place or Parmesan or Romano cheese.

Ingredients:

• ¼ cup nutritional yeast
• 1 tsp onion powder
• 1 tsp garlic powder
• ½  tsp sea salt
• ½ cup almonds (optional)

Instructions:

1. Put all ingredients into food processor and process into a fine powder.
2. If using almonds, mixture will keep in your refrigerator for at least 1 month.  Without almonds, mixture is shelf-stable.