Tuscan White Bean, Kale, and Farro Stew
 
 
A hearty and healthy Tuscan white bean, kale, and farro stew.
Yield: 6 servings
Ingredients
  • 3 tbsp olive oil, divided
  • 1 onion, chopped
  • 3 carrots, chopped
  • salt and black pepper, to taste
  • 6 garlic cloves, minced
  • ½ tsp aleppo pepper flakes
  • 2 bay leaves
  • 1 parmesan rind
  • 1 cup farro
  • 3 cups cooked white beans
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 4 cups vegetable broth
  • 2 cups water
  • 1 bunch lacinato kale, leaves thinly slcied
  • 1 sprig fresh rosemary
  • 1 tbsp lemon juice
Instructions
  1. Heat 2 tbsp of the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and a pinch of salt to the pot. Saute until tender, about 10 minutes, stirring occasionally.
  2. Add the garlic and pepper flakes to the pot. Cook until fragrant, about 1 minute. Add in the bay leaves, parmesan rind, farro, beans, tomatoes, vegetable broth, and water. Stir to combine.
  3. Increase the heat to medium-high and bring the soup to a boil. Lower to a simmer and cook for 30 minutes. Stir in the kale and rosemary sprig. Cook for another 10 minutes.
  4. Remove the pot from the heat and discard the bay leaves, parmesan rind, and rosemary. Add in the lemon juice and remaining tbsp of olive oil. Season to taste with salt and black pepper.
  5. Serve immediately.
Notes
Recipe adapted slightly from Love Real Food
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/11/vegetarian-kale-farro-and-white-bean-soup.html