Kale, White Bean, And Farro Stew Recipe

Name: Kale, White Bean, And Farro Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can cannellini beans; 3 tablespoons extra-virgin olive oil; 3 stalks celery, thinly sliced; 3 carrots, chopped; 1 Spanish onion, chopped; 1 leek (white and light green part only), thinly sliced; 2 cloves garlic, minced; 1 cup farro; 2 cups water, or more if needed; 1 (15 ounce) can cannellini beans, drained and rinsed; 1 (15 ounce) can diced tomatoes; 1 1/2 cups low-sodium vegetable broth; 1 zucchini, diced (optional); 1 tablespoon tomato paste; 1 tablespoon dried thyme; 1/4 teaspoon red pepper flakes; 1 bunch kale, leaves stripped from stems and coarsely chopped; 1 tablespoon salt; 1 tablespoon freshly ground black pepper

Servings: persons

1 (15 ounce) can cannellini beans
3 tablespoons extra-virgin olive oil
3 stalks celery, thinly sliced
3 carrots, chopped
1 Spanish onion, chopped
1 leek (white and light green part only), thinly sliced
2 cloves garlic, minced
1 cup farro
2 cups water, or more if needed
1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can diced tomatoes
1 1/2 cups low-sodium vegetable broth
1 zucchini, diced (optional)
1 tablespoon tomato paste
1 tablespoon dried thyme
1/4 teaspoon red pepper flakes
1 bunch kale, leaves stripped from stems and coarsely chopped
1 tablespoon salt
1 tablespoon freshly ground black pepper

1
Blend contents of 1 can cannellini beans with its liquid in a blender until pureed.
2
Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, Spanish onion, and leek in hot oil until the onion is translucent, about 5 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more.
3
Stir farro into the vegetable mixture; add water, pureed cannellini beans, the drained cannellini beans, diced tomatoes, vegetable broth, zucchini, tomato paste, thyme, and red pepper flakes. Stir the mixture well and bring to a boil; reduce heat to medium-low, place a cover on the pot, and simmer until the farro is tender, 45 minutes to 1 hour.
4
Stir kale, salt, and pepper into the stew. Add more water to the stew if needed to keep everything covered in liquid and continue cooking until the kale is bright green and fully tender, about 30 minutes more.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 (15 ounce) can cannellini beans, 3 tablespoons extra-virgin olive oil, 3 stalks celery, thinly sliced, 3 carrots, chopped, and more.

Yes, Kale, White Bean, And Farro Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kale, White Bean, And Farro Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions