Mediterranean Kale & Cannellini Stew with Farro

The fire-roasted tomatoes add a smoky undertone to this satisfying Italian soup. If you can't find them, feel free to use regular diced tomatoes.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Slow Cook: 3 hrs (high)
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Mediterranean Kale & Cannellini Stew with Farro
Ingredients
4
cups reduced-sodium chicken broth or reduced-sodium vegetable broth
1
14 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
1
15 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
Directions
  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.
Nutrition Facts (Mediterranean Kale & Cannellini Stew with Farro)
    Per serving:
  • 274 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 11 mg chol.,
  • 691 mg sodium,
  • 46 g carb.,
  • 9 g fiber,
  • 6 g sugar,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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