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White Bean and Farro Stew

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PREP TIME
20 min
COOKING TIME
90 min
TOTAL TIME
110 min
SERVINGS
6 servings
Soup Italian
White Bean and Farro Stew
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
  • 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
Instructions
1
Combine the contents of a single can of cannellini beans with its liquid in a blender and blend until smooth. Set it aside momentarily.
2
Heat olive oil in a large cooking vessel over medium heat, allowing the oil to warm up. Sauté and stir celery, carrots, Spanish onion, and leek in the hot oil until the onion becomes translucent, taking approximately 5 minutes. Introduce garlic into the mixture and continue cooking until fragrant, adding an extra minute or two to the process.
3
Add farro to the vegetable mixture and stir it in thoroughly. Then, add water, the puréed cannellini beans, drained cannellini beans, tomatoes, vegetable broth, zucchini, tomato paste, thyme, and red pepper flakes. Mix everything together well and bring the mixture to a boil; subsequently, reduce heat to medium-low, cover the pot, and let it simmer until farro is tender, spanning 45 minutes to an hour.
4
Introduce kale, salt, and pepper into the stew. If necessary, add more water to maintain a liquid covering for all ingredients. Continue cooking until kale is bright green and fully tender, taking approximately 30 minutes more.