Farro and white bean Stew

Farro and white bean Stew

Farro is an incredibly diverse grain. It’s rich, nutty, and very healthy. You can use it as a replacement to rice, risotto, or other grains. If you are not familiar farro you can see the history and health benefits here.

Stew with farro, white beans, kale, carrots served in a white bowl
Farro and White Bean Stew

Farrow and White Bean Stew

A hearty vegetarian stew where you can use any vegetables

  • 1 Cup Farro
  • 4 Tablespoons Olive Oil
  • 2 Carrots (peeled and large chop)
  • 6 Cups Vegetable or Chicken Broth
  • 1 Medium Onion
  • 4 Cups Kale
  • 2 Tablespoons Garlic
  • 1 Tablespoon Lemon Zest and Juice of 1/2 lemon
  • Chili Oil, Parmesan, and Lemon Juice (accompaniments, optional)
  • 2 Tablespoons Salt
  • 1 Teaspoon Pepper
  1. Add 2 tablespoons of oil to heavy bottom pot over medium high heat

  2. Add in onion and cook until translucent, about 4 minutes, do not brown

  3. Add in garlic and cook for 2 minutes

  4. Add in carrot and other non leafy vegetables and cook till soft, about 5 minutes

  5. Add in farro and cook until well mixed with vegetables

  6. Season with salt and pepper and mix in

  7. Add in broth, bring to a boil then lower heat to simmer

  8. Simmer for about 35-40 minutes until farro has absorbed broth. Cook longer for a more stewy texture or less for more soup texture

  9. Serve in bowls and choose preferred accompaniments

This recipe is very adaptable. Any vegetables you have on hand could work well and adapt through the season. You could use zucchini, asparagus, parsnip, cabbage, etc. 

You could also add protein to this stew such as chicken breast, ground chicken, sausage, or other options. 

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