Simple Farro & Bean Stew

INGREDIENTS

• 1 pound / 16 oz / 453g red beans, soaked for at least 4 hours preferably overnight, then drained
• 10 cups / 2.5 liters water
• 1/4 cup extra-virgin olive oil
• 1 medium onion, chopped
• 28 ounce / 800g can whole, peeled tomatoes, drained and chopped
• 1 medium carrot, chopped
• 3 small-med (1/2 pound / 8 oz) new potatoes, chopped
• 2 stalks celery
• 2 cups / 13 oz / 370 g pearled farro
• 1 - 2 cups water or vegetable broth
• fine grain sea salt to taste
• 1/2 head / 9 oz savoy cabbage, chopped
• 1/2 bunch / 4 oz kale, de-stemmed and chopped
• Parmesan and olive oil to serve. Or do what I did with this bowl - whisk together a bit of leftover harissa and some olive oil for a spicier drizzle.