Recipe by 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."
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1 (15 ounce) can
extra-virgin olive oil
celery, thinly sliced
Spanish onion, chopped
leek (white and light green part only), thinly sliced
water, or more if needed
1 (15 ounce) can
cannellini beans, drained and rinsed
1 (15 ounce) can
1 1/2 cups
low-sodium vegetable broth
red pepper flakes
kale, leaves stripped from stems and coarsely chopped
freshly ground black pepper
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
Super filling and healthy!
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.
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.
delicious and easy!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Kale, White Bean, and Farro Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 81
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