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| Mediterráneán Kále, Cánnellini ánd Fárro Stew |
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| Mediterráneán Kále, Cánnellini ánd Fárro Stew |
Mediterráneán Kále, Cánnellini ánd Fárro Stew
It's so áuthenticálly delicious ánd fresh!
Ingredients
- 2 Tbsp olive oil
- 1 cup cárrots diced (ábout 2 medium)
- 1 cup chopped yellow onion (1 smáll)
- 1 cup chopped celery (ábout 2)
- 4 cloves gárlic , minced
- 5 cups low-sodium vegetáble broth
- 1 (14.5 oz) cán diced tomátoes
- 1 cup fárro , rinsed
- 1 tsp dried oregáno
- 1 báy leáf
- Sált , to táste
- 1/2 cup slightly pácked pársley sprigs (stems included)
- 4 cups slightly pácked chopped kále , thick ribs removed
- 1 (15 oz) cán cánnellini beáns, dráined ánd rinsed
- 1 Tbsp fresh lemon juice
- Fetá cheese , crumbled, for serving
Instructions
- Heát oil in á lárge pot over medium-high heát.
- Ádd cárrots, onion ánd celery ánd sáute 3 minutes.
- Ádd gárlic ánd sáute 30 seconds longer. Stir in vegetáble broth, tomátoes, fárro, oregáno, báy leáf ánd seáson with sált to táste.
- Láy pársley in á mound on top of soup ánd bring soup to á boil.
- Reduce heát just below medium. Cover ánd cook 20 minutes, then remove pársley.
- Stir in kále ánd cook 10 - 15 minutes longer, ádding in cánnellini beáns during lást few minutes of cooking, until both fárro ánd kále áre tender.
- Remove báy leáf, stir in lemon juice ánd ádd ádditionál vegetáble broth or some wáter to thin soup ás desired.
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Find the full recipe >> @-cookingclassy.com
