Soups & Stewscookingclassy4.8
Mediterranean Kale, Cannellini and Farro Stew
This farro filled stew is such a hearty, healthy recipe! It's packed with veggies and it's a good source of protein. It makes a delicious dinner plus it reheats well for lunch the next day.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
📝 Preparation Steps
1
Heat oil in a large pot over medium-high heat.
2
Add carrots, onion and celery and saute ⏱️ 3 minutes. Add garlic and saute ⏱️ 30 seconds longer.
chopped celery (about 2)1 cupgarlic (, minced)4 cloves
3
Stir in vegetable broth, tomatoes, farro, oregano, bay leaf and season with salt to taste.
diced tomatoes1 (14.5 oz) canfarro (, rinsed)1 cupdried oregano1 tspbay leaf1Salt (, to taste)
4
Add parsley in a mound to soup and bring soup to a boil. Reduce heat just below medium.
5
Cover and simmer ⏱️ 20 minutes. Then remove parsley, stir in kale and cook ⏱️ 10 - 15 minutes longer until both farro and kale are tender.
farro (, rinsed)1 cup
6
Adding in cannellini beans and heat through, about ⏱️ 1 minute.
cannellini beans, drained and rinsed1 (15 oz) can
7
Remove bay leaf, stir in lemon juice and add additional vegetable broth or some water to thin soup as desired (the farro will absorb more liquid as the soup rests).
bay leaf1fresh lemon juice1 Tbspfarro (, rinsed)1 cup
8
Serve warm topping each serving with feta cheese.
Nutrition Facts
calories
329 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
10 g
sugar Content
6 g
sodium Content
540 mg
protein Content
12 g
cholesterol Content
11 mg
carbohydrate Content
52 g
saturated Fat Content
2 g
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