mediterranean kale and cannellini stew with farro



  • 4 cups  reduced-sodium chicken broth or reduced-sodium vegetable broth
  • 114 1/2 ounce can  no-salt-added fire-roasted tomatoes
  • 1 cup  farro, rinsed, or kamut
  • 1 cup  coarsely chopped onion (1 large)
  • 2 medium  carrots, halved lengthwise and thinly sliced crosswise
  • 1 cup  coarsely chopped celery (2 stalks)
  • 4 cloves  garlic, crushed
  • 1/2 teaspoon  crushed red pepper
  • 1/4 teaspoon  salt
  • 4 cups  coarsely chopped fresh green kale or Swiss chard {how to prepare kale}
  • 115  ounce can  no-salt-added cannellini beans (white kidney beans), rinsed and drained
  • 3 tablespoons  fresh lemon juice
  • 1/2 cup  crumbled feta cheese (2 ounces)
  •  Snipped fresh parsley or basil


1. In a 3 1/2- or 4-quart slow cooker combine broth, tomatoes, farro, onion, carrots, celery, garlic, crushed red pepper, and salt.

2. Cover and cook on high-heat setting about 2 hours or until farro is tender but still chewy. Stir in kale, beans, and lemon juice. Cover and cook for 1 hour more.

3. To serve, sprinkle each serving with cheese and parsley or basil.

{via Better House and Garden; featured image via MindBodyGreen, check out their Portuguese Kale & White Bean Soup}

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Categories: Recipes

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One Comment on “mediterranean kale and cannellini stew with farro”

  1. December 5, 2013 at 1:09 pm #

    I usually don’t like stews but the photos have me sold.

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