Italian Vegetable Soup

🥘 Ingredients

• black pepper
  1 tsp
• butter
  2 tbsp
• carrot
  2 unit
• chili flakes
  1 tsp
• crushed tomatoes
  1 can
• demi-baguette
  1 unit
• farro
  1 c
• garlic
  2 cloves
• garlic powder
  1 tsp
• italian seasoning
  1 tsp
• kale
  1 bunch
• olive oil
  2 tbsp
• onion
  1 unit
• parmesan cheese
  ¼ cup
• salt
  1 tsp
• veggie stock concentrate
  1 unit

🍳 Cookware

• medium pot
• large pot
• small bowl

1. 

   1

   veggie stock concentrate carrot onion crushed tomatoes kale garlic italian seasoning farro parmesan cheese chili flakes garlic powder demi-baguette salt black pepper olive oil butter

   veggie stock concentrate: 1 unit, carrot: 2 unit, onion: 1 unit, crushed tomatoes: 1 can, kale: 1 bunch, garlic: 2 cloves, italian seasoning: 1 tsp, farro: 1 c, parmesan cheese: ¼ cup, chili flakes: 1 tsp, garlic powder: 1 tsp, demi-baguette: 1 unit, salt: 1 tsp, black pepper: 1 tsp, olive oil: 2 tbsp, butter: 2 tbsp
2. 

   2

   Wash and dry all produce. Halve, peel, and dice onion. Trim, peel, and cut carrot into ¼-inch-thick rounds. Peel and mince garlic. Remove and discard any large stems from kale.
3. 

   3

   Place farro and 3½ cups water in a medium pot . Bring to a boil and cook until farro is tender ⏱️ 25 minutes . Drain farro if necessary.
4. 

   4

   Meanwhile, heat a large drizzle of olive oil in a large pot over medium-high heat. Add onion and carrot; season with salt and black pepper. Cook, stirring occasionally, until veggies are lightly browned and slightly softened ⏱️ 4 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, and a big pinch of salt. Bring to a boil, then reduce to a simmer. Cook until carrot is just softened ⏱️ 5 minutes .
5. 

   5

   Once carrot is just softened, stir in kale. Cook until kale is wilted ⏱️ 8 minutes . Stir cooked farro into pot. Taste and season generously with salt and black pepper.
6. 

   6

   Halve demi-baguette lengthwise. Place butter in a small bowl ; microwave until just softened ⏱️ 10 seconds . Stir in half the garlic powder and season with salt and black pepper. Toast baguette halves, then spread cut sides with garlic butter. Halve each piece on a diagonal.
7. 7

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