Farro Stew With Kale Cannellini Beans Recipe Recipes Net

Ingredients

2tbspolive oil

1 cupcarrotsdiced, about 2 medium

1cupyellow onion chopped

1cupcelery chopped

4clovesgarlicminced

5cupslow-sodium vegetable broth

1can tomatoesdiced

1cupfarro rinsed

1tspdried oregano

1bay leaf

salt to taste

½cup parsley sprigs slightly packed, stems included

4cups kaleslightly packed chopped, thick ribs removed

1can cannellini beansdrained and rinsed

1tbspfresh lemon juice

½cup Feta cheese crumbled, for serving

Heat oil in a large pot over medium-high heat.

Add carrots, onion, and celery then saute for 3 minutes. Add garlic and saute for 30 seconds longer.

Stir in vegetable broth, tomatoes, farro, oregano, bay leaf, and season with salt to taste.

Add parsley in a mound to soup and bring soup to a boil. Reduce heat just below medium.

Cover and simmer for 20 minutes. Then remove parsley, stir in kale and cook for 10 to 15 minutes longer until both farro and kale are tender.

Adding in cannellini beans and heat through, about 1 minute.

Remove bay leaf, stir in lemon juice, and add additional vegetable broth or some water to the thin soup as desired.

Serve warm topping each serving with feta cheese.