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Mediterranean Kale And Cannellini Stew With Farro

Ingredients

• 4 cups reduced-sodium vegetable broth
• 1 14.5-ounce can no-salt-added fire-roasted tomatoes, undrained
• 1 cup farro, rinsed
• 1 cup coarsely chopped onion
• 2 medium carrots, halved lengthwise and thinly sliced crosswise
• 1 cup coarsely chopped celery
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 4 cups coarsely chopped kale or Swiss chard
• 1 15-ounce can no-salt-added cannellini (white kidney) beans, rinsed and drained
• 3 tablespoons lemon juice
• 1/2 cup crumbled feta cheese
• Snipped basil or parsley

Directions

1. In a slow cooker combine broth, tomatoes, farro, onion, carrots, celery, garlic, red pepper flakes, and salt.
2. Cover and cook on high setting 2 hours.
3. Stir in kale, beans, and lemon juice.
4. Cover and cook for 1 hour.
5. Serve with cheese and basil.

Attribution