Kale, White Bean, and Farro Stew Recipe - Allrecipes.com
Kale, White Bean, and Farro Stew Recipe
  • READY IN ABOUT 2 hrs

Kale, White Bean, and Farro Stew

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 30 mins
  • READY IN

    1 hr 50 mins

Directions

  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.
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Reviews More Reviews

Dec 12, 2014

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 Insted of chile flake I use home grow red jalapeño pepper affer remoo seed an ribs so not to spicey.. Nexx time I am try with chiken stock an chunks of mild Italy sasige I will also serve this in acorn or sugar pumpkins as the bowl with a crusty loaf Italy bred I do this presentayshun with many of my fall soup/stew

 
Mar 20, 2014

Super filling and healthy!

 
Apr 20, 2015

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 so I used half of it. The only other changes were to use 15oz fresh diced tomatoes instead of canned, all broth(no sodium added) instead of water and broth, and reduce the pepper. I did need more liquid to finish the kale and ended up using a full quart. This made a very large 6 servings, and could probably be stretched to 8 in our family. The pepper is excessive for us. At six servings that would be 1/2 tsp per bowl and I know that would not be to our liking. The kale was cooked in less than 5 minutes and the rest of the vegetables were just right at that point. I'm not sure the zucchini would have survived another 25 minutes without turning to mush. Also, I don't have a blender but the immersion blender worked great on the beans.

 
Jan 04, 2015

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 again.

 
Dec 07, 2014

delicious and easy!

 
Nov 22, 2014

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 grocery store). Changes I will make next time: I will add the squash later on, maybe even after the kale, since it got *very* soft. I will likely add more garlic--I *always* add more garlic. Finally, there was a bit too much tomato taste for me, I may leave out the tomato paste next time. Thanks so much for a great recipe!

 

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Nutrition

  • Calories
  • 379 kcal
  • 19%
  • Carbohydrates
  • 65.4 g
  • 21%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 10.6 g
  • 42%
  • Protein
  • 13.5 g
  • 27%
  • Sodium
  • 1720 mg
  • 69%

* Percent Daily Values are based on a 2,000 calorie diet.

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