This farro stew recipe is a spin on a classic Italian bean and farro soup but heartier and with more vegetables You can use chicken stock if you prefer Garnish with Parmesan cheese
Prep Time
1 hr 50 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Blend contents of 1 can cannellini beans with its liquid in a blender until puréed. Set aside.
Heat olive oil in a large pot over medium heat. Cook and stir celery
carrots
Spanish onion
and leek in hot oil until onion is translucent
about 5 minutes. Add garlic and continue cooking until fragrant
1 to 2 minutes more.
Stir farro into vegetable mixture; add water
puréed cannellini beans
drained cannellini beans
tomatoes
vegetable broth
zucchini
tomato paste
thyme
and red pepper flakes. Stir together well and bring to a boil; reduce heat to medium-low
cover the pot
and simmer until farro is tender
45 minutes to 1 hour.
Stir kale
salt
and pepper into stew. Add more water if needed to keep everything covered in liquid. Continue cooking until kale is bright green and fully tender
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