1 tbl. olive oil
1 med. onion/ chopped
2+ garlic cloves
1 Cup Farro
6 Cups reduced sodium chicken or vegetable broth
2 Cups butternut squash cubed
1 28oz can italian plum tomatoes with juice
1 tsp. dried thyme and/or basil, 1/2 tsp. salt
2-3 cups coarsley chopped kale
grated cheese to taste
1. Heat oil in a soup pot over medium heat. Add onion and saute until softened, 2-3 minutes. Add garlic and saute 1 minute. Add farro and stir to coat. Add broth, squash, tomatoes and salt. Bring to boil breaking up tomatoes.
2. Reduce heat, partially cover and simmer until squash and farro are cooked, about 30 min. Stir in Kale and simmer 2 minutes.
3. Ladle into bowls and sprinkle with grated cheese on top