Kale, White Bean, and Farro Stew
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.
cannellini beans
1
(15 ounce) can
extra-virgin olive oil
3
tablespoons
celery, thinly sliced
3
stalks
carrots, chopped
3
Spanish onion, chopped
1
leek (white and light green part only), thinly sliced
1
garlic, minced
2
cloves
farro
1
cup
water, or more if needed
2
cups
cannellini beans, drained and rinsed
1
(15 ounce) can
diced tomatoes
1
(15 ounce) can
low-sodium vegetable broth
1 ½
cups
zucchini, diced (Optional)
1
tomato paste
1
tablespoon
dried thyme
1
tablespoon
red pepper flakes
¼
teaspoon
kale, leaves stripped from stems and coarsely chopped
1
bunch
salt
1
tablespoon
freshly ground black pepper
1
tablespoon
 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, about 30 minutes more.
