• Drain and rinse both cans of beans and puree half of the beans with 1 cup of stock in a blender, food processor, or with an immersion blender.

Instant Pot Directions

• Preheat the insert of the Instant Pot using the "saute" function.
• Cook the sausage, garlic powder, oregano, and black pepper until the sausage is browned and broken into bite-sized pieces.
• Add in the broth, pureed beans, and farro. Scrape the bottom of the pot to make sure none of the sausage is sticking and to bring up all of the browned bits.
• Pressure cook using manual high pressure for 6 minutes. Allow a quick release of the pressure.
• Stir in the remaining beans and the kale. Allow the soup to sit for 5 minutes and taste for seasoning, adding salt or pepper as needed.

Stove Top Directions

• Heat a large soup pot or Dutch oven over medium-high heat. Add in sausage, oregano, garlic powder, and pepper and cook for 5 minutes or until browned, breaking up the sausage into small bite-sized pieces.
• Add remaining stock and the pureed beans to the sausage in the pot. Increase heat to bring to a boil.
• Add in farro and reduce heat to maintain a gentle boil for 10 minutes (or as directed on the farro package).
• When the farro is tender, add in the remaining whole beans and the kale. Continue to simmer for 5 minutes until the kale is tender. Taste for seasoning and add salt and pepper as needed.