Mediterranean Kale, Cannellini and Farro Stew
-
Category
Soup
-
Cusine
Mediterranean
What do you need?
How to make?
Ingredients
2 Tbsp olive oil
1 cup carrots diced
1 cup chopped yellow onion
1 cup chopped celery
4 cloves garlic
5 cups low-sodium vegetable broth
1 can diced tomatoes
1 cup farro
1 tsp dried oregano
1 bay leaf
Salt
1/2 cup slightly packed parsley sprigs
4 cups slightly packed chopped kale
1 can cannellini beans, drained and rinsed
1 Tbsp fresh lemon juice
1/2 cup Feta cheese
Directions
Heat oil in a large pot over medium-high heat. Add carrots, onion and celery and saute 3 minutes. Add garlic and saute 30 seconds longer. Stir in vegetable broth, tomatoes, farro, oregano, bay leaf and season with salt to taste. Add parsley in a mound to soup and bring soup to a boil. Reduce heat just below medium. Cover and simmer 20 minutes. Then remove parsley, stir in kale and cook 10 - 15 minutes longer until both farro and kale are tender. Adding in cannellini beans and heat through, about 1 minute. Remove bay leaf, stir in lemon juice and add additional vegetable broth or some water to thin soup as desired . Serve warm topping each serving with feta cheese.