Mediterranean Kale, Cannellini, and Farro Stew Tell a Friend

Rate this recipe:

Share This Recipe...

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

    Brief Description

    Serves 6

    Main Ingredient:

    Soup

    Category:  Beverages

    Cuisine:  American

    Posted By:

    flatmeeting

    Posted On:

    August 31, 2020

    Print Recipe

    Speak Your Mind

    *