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.
Preparation Time
20 mins
Cooking Time
1 hr 30 mins
Total Time
1 hr 50 mins
Calories
379 Calories
Recipe Instructions
Step 1
Blend contents of 1 can cannellini beans with its liquid in a blender until pureed.
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 the onion is translucent, about 5 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more.
Step 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.
Step 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.
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 (15 ounce) can cannellini beans
¼ teaspoon red pepper flakes
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 zucchini, diced (Optional)
1 leek (white and light green part only), thinly sliced
1 ½ cups low-sodium vegetable broth
1 bunch kale, leaves stripped from stems and coarsely chopped
