Mushroom & Farro Soup

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and medium dice the onion(s). Cut the mushrooms into bite-sized pieces. Pick the rosemary leaves off the stems. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings).

Add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly.

Meanwhile, in a separate medium pot (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Once the oil is hot enough that a rosemary leaf sizzles immediately when added, add the rosemary leaves. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate and immediately season with salt. Wipe out the pot.

In the same pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion(s). Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the mushroom pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the soy sauce and garlic pesto. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the broth and 3/4 cup of water (or 1 1/2 cups for 4 servings); heat to boiling on high. Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, 3 to 4 minutes, or until combined and heated through. Add the kale. Cook, stirring occasionally, 30 seconds to 1 minute, or until wilted. Season with salt and pepper. Turn off the heat. Add the cooked farro; stir to combine. Serve the soup topped with the parmesan and fried rosemary. Enjoy!