Ingredients: 2 Tbsp grape seed oil 1 medium onion, finely diced 2 large carrots, finely diced 4 cloves garlic, minced 1 jalepeño finely diced 1/2 tsp dried thyme 1/2 tsp dried tarragon 10 cups water 3 tsp Better than Bouillon (I used the vegan chicken flavor, but veggie would work too) 2 medium russet potatoes, peeled and diced 1 cup farro 1 can or 1 1/2 cups cooked Cannellini Beans, drained and rinsed 1 bunch of curly kale, torn into bite sized pieces 1 Tbsp Bragg’s liquid aminos 1/4 tsp cayenne Salt and pepper to taste Nutritional Yeast to taste
Heat large soup pot over medium heat, add oil, carrots and onion. Sauté until veggies begin to soften, about 5-7 minutes. Add garlic, jalapeño, thyme and tarragon, stirring to combine. Season with salt and pepper.
Pour in 10 cups of water,bouillon and potatoes(or veggie stock), turn heat up to high bringing to boil.
Once boiling, pour in farro and beans. Stir and reduce heat to medium, uncovered.
Once farro is tender, after about 15 minutes, stir in torn kale and reduce heat to low, allowing the kale to cook through and simmer the stew, marrying the flavors.