Presented by
KALE
INGREDIENTS
1 cup fresh carrots, coarsely chopped
1 cup fresh yellow onions, coarsely chopped
1 cup celery, coarsely chopped
4 cloves garlic, coarsely chopped
1/4 cup fresh Italian parsley, coarsely chopped
Zest/juice of 1 lemon
1 tablespoon grapeseed oil
32 oz unsalted vegetable broth
1 (14.5-oz) can fire-roasted diced tomatoes
1 cup farro
1 teaspoon dried oregano
1 teaspoon salt-free roasted garlic/herb
seasoning
4 cups baby kale
&
FARRO STEW
1 (15.5-oz) can reduced-sodium cannellini beans,
drained 6 teaspoons reduced-fat feta cheese,
divided
STEPS
1. Preheat large stockpot on medium-high 2–3
minutes. Place oil, carrots, onion, celery, and
garlic in pan; cook and stir 3 minutes.
2. Stir in broth, tomatoes, farro, oregano, and
seasoning; bring stew to a boil.
3. Reduce heat to medium-low and cover; simmer
20 minutes. Stir in kale and beans; cook 5–7
minutes or until farro and kale are tender.
4. Stir in lemon juice, zest, and parsley. Place
stew in serving bowls; top with cheese. Serve.