Kale and Cannellini Soup

Directions

1. 1
   Heat oil over medium-high heat in a Dutch oven or soup kettle.
2. 2
   Add onion, carrot, and celery; saut until softened, about 5 minutes.
3. 3
   Add garlic, chili flakes, thyme, spices, salt and pepper; saut until fragrant, about a minute.
4. 4
   Add cannellini beans and half the kale; stir to wilt.
5. 5
   Add stock; bring to a boil. Reduce heat to low and add farro; simmer, until tender, about 10 minutes. Turn heat off.
6. 6
   Using an immersion blender, puree soup.
7. 7
   Add remaining Kale and heat until wilted.
8. 8
   Serve.