Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 6 servings
Heat oil in a large pot over medium-high heat. Add carrots, onion and celery and saute 3 minutes. Add garlic and saute 30 seconds longer. Stir in vegetable broth, tomatoes, farro, oregano, bay leaf and season with salt to taste. Lay parsley in a mound on top of soup and bring soup to a boil. Reduce heat just below medium. Cover and cook 20 minutes, then remove parsley, stir in kale and cook 10 – 15 minutes longer, adding in cannellini beans during last few minutes of cooking, until both farro and kale are tender.
Remove bay leaf, stir in lemon juice and add additional vegetable broth or some water to thin soup as desired (the farro will absorb more liquid as the soup rests). Serve warm topping each serving with feta cheese.
Image Credit: Mediterranean Kale, Cannellini and Farro Stew
Adapted from BHG
from NUTRITIONCLUB http://nutritionclub.ca/mediterranean-kale-cannellini-and-farro-stew/
from Nutrition Club Canada https://nutritionclubca.wordpress.com/2015/11/10/mediterranean-kale-cannellini-and-farro-stew/
via WordPress https://jonathanwilhoite.wordpress.com/2015/11/10/mediterranean-kale-cannellini-and-farro-stew/
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