Ingredients
1/4 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
1/2 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
Preparation
Heat oil in a medium pot over medium. Add onion, carrot, and celery and cook, stirring, until vegetables are tender, 6 to 8 minutes. Add sage and tomatoes; cook, stirring, 2 minutes. Add 6 cups water, kale, and beans; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, partially covered, stirring occasionally, until greens are tender, 30 minutes. Let cool slightly.
Transfer 2 cups of soup to a blender; puree. Return to pot; stir in farro and season with salt and pepper. Serve with a drizzle of oil.
