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.

Recipe Summary

prep:
20 mins
cook:
1 hr 30 mins
total:
1 hr 50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend contents of 1 can cannellini beans with its liquid in a blender until pureed.

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  • 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.

  • 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.

  • 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

379 calories; protein 13.5g 27% DV; carbohydrates 65.4g 21% DV; fat 9g 14% DV; cholesterolmg; sodium 1720.2mg 69% DV. Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/20/2015
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 so I used half of it. The only other changes were to use 15oz fresh diced tomatoes instead of canned all broth(no sodium added) instead of water and broth and reduce the pepper. I did need more liquid to finish the kale and ended up using a full quart. This made a very large 6 servings and could probably be stretched to 8 in our family. The pepper is excessive for us. At six servings that would be 1/2 tsp per bowl and I know that would not be to our liking. The kale was cooked in less than 5 minutes and the rest of the vegetables were just right at that point. I'm not sure the zucchini would have survived another 25 minutes without turning to mush. Also I don't have a blender but the immersion blender worked great on the beans. Read More
(4)

Most helpful critical review

Rating: 3 stars
09/26/2017
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; I hope this modification will make it a 5. Read More
29 Ratings
  • 5 star values: 17
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/20/2015
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 so I used half of it. The only other changes were to use 15oz fresh diced tomatoes instead of canned all broth(no sodium added) instead of water and broth and reduce the pepper. I did need more liquid to finish the kale and ended up using a full quart. This made a very large 6 servings and could probably be stretched to 8 in our family. The pepper is excessive for us. At six servings that would be 1/2 tsp per bowl and I know that would not be to our liking. The kale was cooked in less than 5 minutes and the rest of the vegetables were just right at that point. I'm not sure the zucchini would have survived another 25 minutes without turning to mush. Also I don't have a blender but the immersion blender worked great on the beans. Read More
(4)
Rating: 5 stars
11/22/2014
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 grocery store). Changes I will make next time: I will add the squash later on maybe even after the kale since it got very soft. I will likely add more garlic--I always add more garlic. Finally there was a bit too much tomato taste for me I may leave out the tomato paste next time. Thanks so much for a great recipe! Read More
(3)
Rating: 4 stars
12/12/2014
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 Insted of chile flake I use home grow red jalapeño pepper affer remoo seed an ribs so not to spicey.. Nexx time I am try with chiken stock an chunks of mild Italy sasige I will also serve this in acorn or sugar pumpkins as the bowl with a crusty loaf Italy bred I do this presentayshun with many of my fall soup/stew Read More
(2)
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Rating: 5 stars
01/16/2019
I made two substitutions (spinach for the kale and barley for the farro) but other than that I followed the recipe. This is a hearty and tasty soup that hit the spot on a cold winter day. Served this with a crusty french baguette. My husband and I both loved this and I will be making it again! Read More
(1)
Rating: 5 stars
03/20/2014
Super filling and healthy! Read More
(1)
Rating: 5 stars
02/13/2018
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 now on! Read More
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Rating: 5 stars
11/24/2017
Was so yummy! My family loved it didn't change a thing Read More
Rating: 5 stars
12/07/2014
delicious and easy! Read More
Rating: 5 stars
01/13/2019
Thank you so much for this recipe it was delicious! I had to make a few substitutions just to use what I had on hand. I subbed spinach for the kale and on the last cooking step I cooked the spinach just until wilted which was only a few minutes so my zucchini wasn't over cooked. I think if it cooked an additional 20 minutes it would have been mush though. I added some diced ham that I had left over in the fridge and I used beef broth. I also didn't measure the salt and pepper I just did it to taste. I think this my new favorite my husband had three bowls. Thanks again. Read More
Rating: 3 stars
09/26/2017
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; I hope this modification will make it a 5. Read More