Kale, White Bean, and Farro Stew

This recipe is a spin on a classic Italian farro and bean soup, but heartier and with more vegetables! You can use chicken stock if you prefer. Garnish with Parmesan cheese.

Recipe details

Ingredients

1. 1 (15 ounce) can cannellini beans
2. 3 tablespoons extra-virgin olive oil
3. 3 stalks celery, thinly sliced
4. 3 carrots, chopped
5. 1 Spanish onion, chopped
6. 1 leek (white and light green part only), thinly sliced
7. 2 cloves garlic, minced
8. 1 cup farro
9. 2 cups water, or more if needed
10. 1 (15 ounce) can cannellini beans, drained and rinsed
11. 1 (15 ounce) can diced tomatoes
12. 1 ½ cups low-sodium vegetable broth
13. 1 zucchini, diced (Optional)
14. 1 tablespoon tomato paste
15. 1 tablespoon dried thyme
16. ¼ teaspoon red pepper flakes
17. 1 bunch kale, leaves stripped from stems and coarsely chopped
18. 1 tablespoon salt
19. 1 tablespoon freshly ground black pepper

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