Mediterranean Kale, Cannellini and Farro Stew

Ingredients

• 2 Tbsp olive oil
• 1 cup carrots diced
• 1 cup chopped yellow onion
• 1 cup chopped celery
• 4 cloves garlic, minced
• 5 cups low-sodium vegetable broth
• 1 can diced tomatoes
• 1 cup farro, rinsed
• 1 tsp dried oregano
• 1 bay leaf
• Salt, to taste
• 1/2 cup slightly packed parsley sprigs, stems included
• 4 cups slightly packed chopped kale, thick ribs removed
• 1 can cannellini beans, drained and rinsed
• 1 Tbsp fresh lemon juice
• 1/2 cup Feta cheese, crumbled, for serving

Directions

1. Warm the oil in a large pot set over medium-high heat. Add the carrots, onion, and celery, and cook, stirring now and then, for 3 minutes. Stir in the garlic and cook for 30 seconds more.
2. Pour in the vegetable broth, tomatoes, farro, oregano, and bay leaf, then salt the soup to taste. Pile the parsley into the pot and bring everything to a boil.
3. Lower the heat to just under medium. Put the lid on and let the soup simmer for 20 minutes.
4. Lift out the parsley, then stir in the kale. Continue cooking for 10 – 15 minutes, until the farro is tender and the kale has softened.
5. Stir in the cannellini beans and warm them through, about 1 minute.
6. Take out the bay leaf, then stir in the lemon juice. If you’d like a looser soup, add more vegetable broth or a little water, since the farro will keep soaking up liquid as it sits.
7. Serve warm, finishing each bowl with crumbled feta cheese.