Hearty Farro and White Bean Stew

Name: Hearty Farro and White Bean Stew
Total time: 1 h 50 min
Yield: 6
Ingredients: 1 can (400g) cannellini beans; 3 tbsp extra-virgin olive oil; 3 stalks celery, thinly sliced; 3 carrots, chopped; 1 Spanish onion, chopped; 1 leek (white and light green part only), thinly sliced; 2 cloves garlic, minced; 1 cup farro; 500 ml water, or more if needed; 1 can (400g) cannellini beans, drained and rinsed; 1 can (400g) diced tomatoes; 375 ml low-sodium vegetable broth; 1 zucchini, diced; 1 tbsp tomato paste; 1 tbsp dried thyme; 0.25 tsp red pepper flakes; 1 bunch kale, leaves stripped from stems and coarsely chopped; 1 tbsp salt; 1 tbsp freshly ground black pepper

A satisfying stew with a rich blend of white beans, farro, and an assortment of vegetables like squash, carrots, celery, and kale.

1 hr 50 min

easy

379kcal

calories

65g

carbohydrates

fat

11g

fiber

14g

protein

1720mg

sodium

sugar

Soup Italian Inspired American Italian

Ingredients

1 can (400g) cannellini beans

3 tbsp extra-virgin olive oil

3 stalks celery, thinly sliced

3 carrots, chopped

1 Spanish onion, chopped

1 leek (white and light green part only), thinly sliced

2 cloves garlic, minced

1 cup farro

500 ml water, or more if needed

1 can (400g) cannellini beans, drained and rinsed

1 can (400g) diced tomatoes

375 ml low-sodium vegetable broth

1 zucchini, diced

1 tbsp tomato paste

1 tbsp dried thyme

0.25 tsp red pepper flakes

1 bunch kale, leaves stripped from stems and coarsely chopped

1 tbsp salt

1 tbsp freshly ground black pepper

Directions

Step 1

In a blender, purée the contents of 1 can of cannellini beans with its liquid. Set aside.

Step 2

In a large pot over medium heat, heat olive oil. Cook and stir celery, carrots, Spanish onion, and leek until the onion is translucent, about 5 minutes. Add garlic and continue cooking until fragrant, for 1 to 2 minutes.

Step 3

Stir in farro and add water, puréed cannellini beans, drained cannellini beans, tomatoes, vegetable broth, zucchini, tomato paste, thyme, and red pepper flakes. Mix well and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer until farro is tender, for 1 hour.

Step 4

Stir in kale, salt, and pepper. Add more water if needed to keep everything covered in liquid. Continue cooking until kale is bright green and fully tender, about 30 minutes more.