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
| Prep Time: |
20 mins |
| Cook Time: |
1 hr 30 mins |
| Total Time: |
1 hr 50 mins |
| Servings: |
6 |
| Yield: |
6 servings |
Ingredients
- 1 (15 ounce) can cannellini beans
- 3 tablespoons extra-virgin olive oil
- 3 stalks celery, thinly sliced
- 3 carrots, chopped
- 1 Spanish onion, chopped
- 1 leek (white and light green part only), thinly sliced
- 2 cloves garlic, minced
- 1 cup farro
- 2 cups water, or more if needed
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 (15 ounce) can diced tomatoes
- 1 ½ cups low-sodium vegetable broth
- 1 zucchini, diced (Optional)
- 1 tablespoon tomato paste
- 1 tablespoon dried thyme
- ¼ teaspoon red pepper flakes
- 1 bunch kale, leaves stripped from stems and coarsely chopped
- 1 tablespoon salt
- 1 tablespoon freshly ground black pepper
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