adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Kale, White Bean, and Farro Stew
0 Likes
Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
"Hearty farro stew packed with white beans, squash, carrots, celery, and kale for a satisfying meal."
Ingredients:
  • 1 (15 ounce) can cannellini beans
  • 3 tablespoons extra-virgin olive oil
  • 3 stalks celery, thinly sliced
  • 3 carrots, chopped
  • 1 Spanish onion, chopped
  • 1 leek (white and light green part only), thinly sliced
  • 2 cloves garlic, minced
  • 1 cup farro
  • 2 cups water, or more if needed
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 (15 ounce) can diced tomatoes
  • 1.5 cups low-sodium vegetable broth
  • 1 zucchini, diced
  • 1 tablespoon tomato paste
  • 1 tablespoon dried thyme
  • 0.25 teaspoon red pepper flakes
  • 1 bunch kale, leaves stripped from stems and coarsely chopped
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper
Instructions:
  • Puree 1 can of cannellini beans, including the liquid, in a blender until smooth. Set aside.
  • In a large pot over medium heat, sauté celery, carrots, Spanish onion, and leek in olive oil until the onion is translucent, which should take about 5 minutes. Then add garlic and cook until fragrant, for an additional 1 to 2 minutes.
  • Mix farro with vegetable mixture along with water, puréed and drained cannellini beans, tomatoes, vegetable broth, zucchini, tomato paste, thyme, and red pepper flakes. Stir thoroughly and bring to a boil. Lower the heat, cover, and simmer for 45 minutes to 1 hour until the farro is tender.
  • Incorporate the kale, salt, and pepper into the stew, ensuring everything is submerged in liquid. If needed, pour additional water. Cook until kale is vibrant green and tender, approximately 30 more minutes.

Similar Recipes