4.8 from 147 votes
Mediterranean Kale, Cannellini and Farro Stew
This Mediterranean stew features hearty farro grains, tender cannellini beans, and kale simmered in a fragrant vegetable broth with aromatics like garlic, onion, and celery. The addition of tomatoes and herbs like oregano and bay leaf give the stew balanced, earthy flavors. Lemon juice brightens the stew at the end, and it's comfortably finished with crumbled feta cheese to add a subtle creamy tang.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
6
Course:
Soup
Cuisine:
Mediterranean
Ingredients
- 2 Tbsp olive oil
- 1 cup carrots about 2 medium, diced
- 1 cup chopped yellow onion (1 small)
- 1 cup celery about 2, chopped
- 4 cloves garlic , minced
- 5 cups vegetable broth low-sodium
- 1 diced tomatoes 14.5 oz can
- 1 cup farro , rinsed
- 1 tsp oregano dried
- 1 bay leaf
- salt , to taste
- 1/2 cup parsley stems included, slightly packed, sprigs
- 4 cups kale thick ribs removed, slightly packed, chopped
- 1 cannellini beans 15 oz can, drained and rinsed
- 1 Tbsp lemon juice fresh
- 1/2 cup feta cheese , crumbled, for serving
Instructions
- 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 (the farro will absorb more liquid as the soup rests).
- Serve warm topping each serving with feta cheese.
Cup of Yum
Notes
- This recipe was adapted from Better Homes & Gardens for a home-cooked version.