Kale, Cannellini, & Farro Stew

Kale, Cannellini, & Farro Stew
  • 2Tbsp olive oil
  • 1 cup carrotspeeled and diced
  • 1cup onionchopped
  • 1cup celerychopped
  • 4cloves garlicminced
  • 5 cups vegetable broth
  • 1can diced tomatoes14.5 ounce can
  • 1cup farrorinsed
  • 1tsp dried oregano
  • 1each bay leaf
  • 2Tbsp parsleydried or fresh
  • 4 cups kalechopped, remove thick ribs
  • 1can cannellini beansdrained and rinsed, 15 ounce can
  • 1Tbsp lemon juice
  • saltto taste
  1. Soak farro in water for 20 minutes. Rinse and drain.
  2. In crock pot, pour oil. Heat and sauté garlic, onion, celery, carrots until semi soft.
  3. Stir in vegetable broth, tomato, farro, oregano, bay leaf, parsley, and salt.
  4. Cover and simmer 20 minutes.
  5. Bring stew to a boil and add kale. Reduce heat to simmer and add cannellini beans. Stir in lemon juice. Cover and cook on low for 1-2 hours. Add more vegetable broth if needed to desired thickness.
  6. Serve warm.
Recipe Notes

Adapted from:

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