1poundcarrotspeeled and chopped into 1/2-inch pieces
4stalks celerychopped into 1/2-inch pieces
2large cloves garlicminced
1small can tomato paste
8cupslow sodium vegetable broth
2cupspackedchopped baby kale (stems removed)
1-15ouncecan white cannelloni beansdrained and rinsed
1-15ouncecan kidney beansdrained and rinsed
1bunch fresh basilchopped
kosher salt and fresh ground pepper to taste
Heat olive oil on high heat in a large stockpot, and sauté carrots, celery, onion and garlic until softened.
Add tomato paste and stir to coat vegetables.
Add broth and farro, and stir well. Bring soup to a boil, and then reduce heat to low, cover and let simmer for about 45 minutes, or until farro is tender, stirring occasionally.
Using an immersion blender, puree soup so that it's partly smooth but with some chunks of vegetables remaining. Alternately, remove about 2 cups of solids with some broth and puree in a blender. Add blended portion back to soup pot.
Add drained beans, kale and basil. Return soup to a simmer. Add salt and pepper to taste.