Categorized:
- Healthy
- Main Dish
- Soups
Tagged:
- bay leaves
- cannellini beans
- carrots
- celery
- farro
- feta
- kale
- lemon juice
- olive oil
- onions
- oregano
- parsley
- tomatoes
- vegetable broth
Mediterranean Kale, Cannellini and Farro Stew
Ingredients
- 2 Tbsp olive oil
- 1 cup carrots diced (about 2 medium)
- 1 cup chopped yellow onion (1 small)
- 1 cup chopped celery (about 2)
- 4 cloves garlic , minced
- 5 cups low-sodium vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 1 cup farro , rinsed
- 1 tsp dried oregano
- 1 bay leaf
- Salt , to taste
- 1/2 cup slightly packed parsley sprigs (stems included)
- 4 cups slightly packed chopped kale , thick ribs removed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 Tbsp fresh lemon juice
- 1/2 cup Feta cheese , crumbled, for serving
Instructions
- Heat oil in a large pot over medium-high heat.
- Add carrots, onion and celery and saute 3 minutes. Add garlic and saute 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 20 minutes. Then remove parsley, stir in kale and cook 10 - 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 thin soup as desired (the farro will absorb more liquid as the soup rests).
- Serve warm topping each serving with feta cheese.
Notes
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