Tuscan White Bean & Farro Soup with Crispy Sage Oil

Ingredients

• 2.5 tbsp extra virgin olive oil, divided for cooking and sage oil
• 0.5 medium yellow onion, diced
• 3 cloves garlic, minced
• 0.75 cup diced tomatoes, canned, no sugar added
• 2 cups vegetable broth, low-sodium
• 0.75 cup cannellini beans, canned, drained and rinsed
• 0.33 cup pearl farro, uncooked
• 1.5 cups fresh kale, chopped, stems removed
• 6 leaves fresh sage
• 0.25 tsp sea salt, to taste
• 0.125 tsp black pepper, freshly ground
• 1 slice crusty sourdough bread, torn into small pieces
• 1 tbsp nutritional yeast, optional

Instructions

1. 1

   Heat 1.5 tbsp olive oil in a medium pot over medium heat. Sauté diced onion for 3 minutes until softened.

2. 2

   Add minced garlic and cook for 1 minute until fragrant.