This simple stew recipe is packed with Mediterranean flavors with the freshness of veggies and topped with a great source of protein for a filling meal.
Heat oil in a large pot over medium-high heat.
Add carrots, onion, and celery then saute for 3 minutes. Add garlic and saute for 30 seconds longer.
Stir in vegetable broth, tomatoes, farro, oregano, bay leaf, and season with salt to taste.
Add parsley in a mound to soup and bring soup to a boil. Reduce heat just below medium.
Cover and simmer for 20 minutes. Then remove parsley, stir in kale and cook for 10 to 15 minutes longer until both farro and kale are tender.
Adding in cannellini beans and heat through, about 1 minute.
Remove bay leaf, stir in lemon juice, and add additional vegetable broth or some water to the thin soup as desired.
Serve warm topping each serving with feta cheese.
- Calories: 726.59kcal
- Fat: 38.44g
- Saturated Fat: 23.40g
- Monounsaturated Fat: 10.63g
- Polyunsaturated Fat: 2.14g
- Carbohydrates: 65.25g
- Fiber: 14.13g
- Sugar: 16.93g
- Protein: 35.64g
- Cholesterol: 133.50mg
- Sodium: 1662.83mg
- Calcium: 980.20mg
- Potassium: 1495.02mg
- Iron: 9.36mg
- Vitamin A: 1526.76µg
- Vitamin C: 106.94mg
Have your own special recipe to share? Submit Your Recipe Today!