Mediterranean Kale, Cannellini and Farro Stew

This far-flavored soup is a strong and healthy recipe! It is full of vegetables and is a good source of protein. It makes a wonderful dinner as well as it is well heated for lunch the next day.

Ingredients

• 2 Tbsp olive oil
• 1 cup carrots diced (about 2 medium)
• 1 cup chopped yellow onion (1 small)
• 1 cup chopped celery (about 2)
• 4 cloves garlic , minced
• 5 cups low-sodium vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1 cup farro , rinsed
• 1 tsp dried oregano
• 1 bay leaf
• Salt , to taste
• 1/2 cup slightly packed parsley sprigs (stems included)
• 4 cups slightly packed chopped kale , thick ribs removed
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 Tbsp fresh lemon juice
• 1/2 cup Feta cheese , crumbled, for serving

Instructions

1. Heat the oil in a large saucepan over medium heat.
2. Add carrots, onions and celery and fry for 3 minutes. Add the garlic and bake for 30 seconds.
3. Stir in stock, tomato, farro, seasoning, laurel leaf and seasoned with salt.
4. Add the parsley to the soup in the hill and bring the soup until boiling. Place the heat directly below the medium.
5. Cover and simmer for 20 minutes. Then remove the parsley and stir in the turnip and cook for 10 to 15 minutes until the fur and turnips are cooked.
6. By adding cannellini pills and heating, about 1 minute.
7. Remove the laurel leaf, stir in the lemon juice, add the extra vegetable broth or some water to the thin soup if desired (more will take more liquid when the soup settles).
8. Serve the warm dish with each part with feta cheese.

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