Mediterranean Kale & Cannellini Stew with Farro
cups reduced-sodium chicken broth or reduced-sodium vegetable broth
14 1/2 ounce can no-salt-added fire-roasted tomatoes
cup farro, rinsed, or kamut
cup coarsely chopped onion (1 large)
medium carrots, halved lengthwise and thinly sliced crosswise
cup coarsely chopped celery (2 stalks)
cloves garlic, crushed
teaspoon crushed red pepper
cups coarsely chopped fresh green kale or Swiss chard
15 ounce can no-salt-added cannellini beans (white kidney beans), rinsed and drained
tablespoons fresh lemon juice
cup crumbled feta cheese (2 ounces)
Snipped fresh parsley or basil
- In a 3 1/2- or 4-quart slow cooker combine broth, tomatoes, farro, onion, carrots, celery, garlic, crushed red pepper, and salt.
- 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.
- 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