Kale, White Bean, and Farro Stew

This farro stew recipe features a loaded mix of white beans and vegetables, like squash, carrots, celery, and kale, for a hearty, satisfying soup.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 50 mins
• Calories: 379 Calories

Ingredients

• 1 tablespoon salt
• 2 cloves garlic, minced
• 1 tablespoon dried thyme
• 1 tablespoon tomato paste
• 3 carrots, chopped
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 zucchini, diced
• 1 (15 ounce) can cannellini beans
• 1 tablespoon freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1 (15 ounce) can diced tomatoes
• 3 stalks celery, thinly sliced
• 1 cup farro
• 1 Spanish onion, chopped
• 2 cups water, or more if needed
• 1 leek (white and light green part only), thinly sliced
• 1 bunch kale, leaves stripped from stems and coarsely chopped
• 0.25 teaspoon red pepper flakes
• 1.5 cups low-sodium vegetable broth

Recipe Instructions

Step 1

Blend contents of 1 can cannellini beans with its liquid in a blender until puréed. Set aside.

Step 2

Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, Spanish onion, and leek in hot oil until onion is translucent, about 5 minutes. Add garlic and continue cooking until fragrant, 1 to 2 minutes more.

Step 3

Stir farro into vegetable mixture; add water, puréed cannellini beans, drained cannellini beans, tomatoes, vegetable broth, zucchini, tomato paste, thyme, and red pepper flakes. Stir together well and bring to a boil; reduce heat to medium-low, cover the pot, and simmer until farro is tender, 45 minutes to 1 hour.

Step 4

Stir kale, salt, and pepper into stew. Add more water if needed to keep everything covered in liquid. Continue cooking until kale is bright green and fully tender, about 30 minutes more.