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Mediterranean Kale, Cannellini, and Farro Stew
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Brief Description
Serves 6
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Main Ingredient
Soup
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Category: Beverages
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: flatmeeting
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Posted On: Aug 31, 2020
Number of Servings:
Ingredients:
- 12 tablespoons - Olive Oil
- 1 cups - carrots diced
- 1 cups - yellow onion (1 small) chopped
- 1 cups - celery chopped
- 4 cloves - garlic minced
- 1 teaspoons - dried oregano
- 5 cups - vegetable broth
- 1 cans - diced tomatoes
- 1 cups - farro rinsed
- 1 - bay leaf
- - salt, to taste
- 1/2 cups - parsley sprigs, stems included
- 4 cups - chopped kale ribs removed
- 1 cans - cannellini beans drained, rinsed
- 1 tablespoons - lemon juice
Directions:
Heat oil in large pot over medium-high heat. Add carrots, onion, and celery and sauté 3 minutes. Add garlic and saute 30 seconds longer, Sir in vegetable broth, tomatoes, farro, oregano, bay leaf, and season with salt to taste. Lay parsley in a mound on top of soup and bring soup to a boil. Reduce heat just below medium. cover and cook 20 minutes, then remove parsley, sir in kale and cook 10-15 minutes longer, adding in cannellini beans during last few minutes of cooking, until both farro and kale are tender.
Remove the bay leaf, stir in lemon juice and add additional vegetable broth or some water to thin soup as desired
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