Skip to main content New<> this month
Get the Allrecipes magazine

Kale, White Bean, and Farro Stew

Rated as 4.57 out of 5 Stars
1

"This recipe is a spin on a classic Italian farro and bean soup, but heartier and with more vegetables! You can use chicken stock if you prefer. Garnish with Parmesan cheese."
Added to shopping list. Go to shopping list.

Ingredients

1 h 50 m servings 379
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  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.

Nutrition Facts


Per Serving: 379 calories; 9 65.4 13.5 0 1720 Full nutrition

Explore more

Reviews

Read all reviews 19
  1. 21 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This was a surprising win out of an experiment and we enjoyed it. We had never used leeks or farro and are still new to kale. I don't know how much a typical bunch of kale is but mine was huge s...

Most helpful critical review

I give this 3 stars, only because the finished stew is SO peppery! I can't taste anything but pepper. I will try again, using a lot less pepper, and then re-rate. It's very colorful and easy; ...

Most helpful
Most positive
Least positive
Newest

This was a surprising win out of an experiment and we enjoyed it. We had never used leeks or farro and are still new to kale. I don't know how much a typical bunch of kale is but mine was huge s...

I liked it very much, and with a few changes that suit my personal tastes, it will be a definite keeper. I followed the recipe exactly except used collard greens instead of kale (no kale at gro...

Delishous .. I am alway look for new farro..quinoa..grain recipe Texxtshur was smooth an silky.. I dice my veggie small so it was no as chunky I use my kale stem an add with the onyons to soffen...

Super filling and healthy!

Delicious!! Just added a bit extra of the spices and added the squash with the kale so it didn’t disintegrate.

This is a staple in my wintertime kitchen. Even my 2 year old granddaughter loves it and asks for it every time she comes for a visit. You can't beat that! And it's heathy!

We had this the night and LOVED it. I left out the squash and tomato paste and like tripled the amount of broth so that it would be more soup like. It will be a go-to recipe in our house from ...

This is delicious! I used my new instant pot so I deviated on the instructions to only use the pot. I sautéed the leeks, celery and onion in olive oil until lightly browned, then pressed in the ...

Used a lot of what I had in fridge- doubled garlic, substitute shaved fennel for leeks, substituted whole wheat spaghetti (chopped) for faro, doubled tomato paste, doubled red pepper flakes and...