Kale, White Bean, and Farro Stew

Kale, White Bean, and Farro Stew

snichole

"This recipe is a spin on a classic Italian farro and bean soup, but heartier and with more vegetables! You can use chicken stock if you prefer. Garnish with Parmesan cheese."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 50 m servings 379 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 65.4g
  • 21%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1720 mg
  • 69%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Blend contents of 1 can cannellini beans with its liquid in a blender until pureed.
  2. Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, Spanish onion, and leek in hot oil until the onion is translucent, about 5 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more.
  3. Stir farro into the vegetable mixture; add water, pureed cannellini beans, the drained cannellini beans, diced tomatoes, vegetable broth, zucchini, tomato paste, thyme, and red pepper flakes. Stir the mixture well and bring to a boil; reduce heat to medium-low, place a cover on the pot, and simmer until the farro is tender, 45 minutes to 1 hour.
  4. Stir kale, salt, and pepper into the stew. Add more water to the stew if needed to keep everything covered in liquid and continue cooking until the kale is bright green and fully tender, about 30 minutes more.

Reviews

Read all reviews 10
Most helpful
Most positive
Least positive
Newest

I liked it very much, and with a few changes that suit my personal tastes, it will be a definite keeper. I followed the recipe exactly except used collard greens instead of kale (no kale at gro...

Delishous .. I am alway look for new farro..quinoa..grain recipe Texxtshur was smooth an silky.. I dice my veggie small so it was no as chunky I use my kale stem an add with the onyons to soffen...

This was a surprising win out of an experiment and we enjoyed it. We had never used leeks or farro and are still new to kale. I don't know how much a typical bunch of kale is but mine was huge s...

Super filling and healthy!

Great! Super hearty and delicious. I used 19oz cans of beans so I puréed 15oz and used all of the remaining drained beans in the stew. I also used chicken broth since I had it on hand.

Very good! Lots of flavor. Used reduced sodium chicken broth instead of vegetable broth. Added some cooked sausage that I need to use up. Makes a ton and freezes well. Added to the soup ro...

This was great! Didn't change a thing. Very flavorful and filling. I was trying to use up some veggies from my CSA box and this was a pleasant surprise. The kids loved it too.

Loved this recipe! I used green onions instead of leeks, eliminated the tomato paste, and tripled the stock, as I prefer a soup to a stew. Added italian spice blend and Bragg's liquid aminos for...

A very healthy and hearty soup. I didn't use a blender to puree the beans- they are very easily mashed. This recipe has a little bit too much pepper for my taste, but we liked this and will make...

Other stories that may interest you