Salad's Not Cutting it Anymore?

Berkhamsted Chiropractic Clinic Minestrone Soup
Winter is looming...temperatures will drop. Time to get thinking about some winter food?  Eating well is often about being prepared, so this month we thought we'd share with you this lovely hearty Minestrone soup from Food Matters.
 
INGREDIENTS
7oz/200grams farro semiperlato (or pearled spelt) 
4 tablespoons olive oil, plus extra to serve
1 large onion, finely chopped
1 leek, finely chopped
1 stick celery, finely chopped
2 medium carrots, peeled and finely chopped
1 medium turnip, peeled and finely chopped
3 garlic cloves, crushed
pinch of crushed dried chilli flakes 
14oz/400 grams can tomatoes
1/2-1 quart (800ml) - 1 litre vegetable stock 
14oz/400 grams can cannellini beans, drained and rinsed (or soak and cook from dried) 
1 bunch kale, shredded
salt and freshly ground black pepper
freshly grated vegetarian parmesan to serve (omit if dairy free) 
 
 
METHOD
Rinse the farro in a sieve under cold running water tip into a bowl, cover with cold water and soak for 20 minutes while you prepare the soup base. 
Heat the olive oil in a large saucepan. 
add the chopped veggies and cook over a low-medium heat for 10-15 minutes until tender but not coloured. Add the crushed garlic and chilli flakes and cook for a further minute. 
Pour the tomatoes into the pan, add the stock and bring to boil. Drain the farro and add to the pan. Reduce the heat to a gentle simmer, cover and cook the soup for 25 minutes until the vegetables are tender and the farro is cooked. 
Add the cannellini beans and cook for a further 2-3 minutes. You may need to add extra stock if the soup is too thick. 
Add the kale and cook for 3-4 minutes until tender. 
Season the taste with salt and freshly ground black pepper. Serve in bowls with a drizzle of olive oil and a scattering of grated parmesan. 
 
 
For a gluten free version of this heartwarming soup, replace the farro with quinoa or omit altogether. 
Source: Food Matters.