Print

Hearty Kale White Bean and Farro Stew

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This hearty Kale White Bean and Farro Stew is a nutrient-dense, rustic meal featuring chewy ancient grains, creamy cannellini beans, and tender greens in a savory tomato broth.

Ingredients

Scale

3 tablespoons extra-virgin olive oil

1 Spanish onion, chopped

1 leek, sliced

3 carrots, chopped

3 stalks celery, sliced

2 cloves garlic, minced

1 cup farro

1 can (15 ounce) cannellini beans (with liquid)

1 can (15 ounce) cannellini beans (drained and rinsed)

1 can (15 ounce) diced tomatoes

1.5 cups low-sodium vegetable broth

2 cups water

1 medium zucchini, diced

1 tablespoon tomato paste

1 tablespoon dried thyme

0.25 teaspoon red pepper flakes

1 bunch kale, chopped

1 tablespoon salt

1 tablespoon black pepper

Instructions

1. Purée one can of beans with its liquid in a blender until smooth and set aside.

2. Heat olive oil in a large pot over medium heat. Sauté onion, leek, carrots, and celery until soft, about 5-7 minutes.

3. Add minced garlic and cook for 1 minute until fragrant.

4. Stir in the farro, bean purée, rinsed whole beans, tomatoes, vegetable broth, water, zucchini, tomato paste, and spices.

5. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 45 to 60 minutes until farro is tender.

6. Stir in the chopped kale and adjust liquid if necessary. Season with salt and pepper.

7. Continue to simmer for an additional 30 minutes until kale is dark green and fully tender. Serve hot.

Notes

Toast the dry farro in the pot for 3 minutes before adding liquids for a nuttier flavor.

Use a leftover Parmesan rind in the simmer for extra umami depth.

Leftovers keep well for up to 5 days; add a splash of broth when reheating.

Nutrition

Find it online: https://www.flavourrecipe.com/kale-white-bean-and-farro-stew/