Many Mediterranean-inspired dishes are vegetarian, like this scrumptious stew. Instead of using meat, it gets a hearty texture from nutty farro grain and tender cannellini beans. Fresh parsley and kale go into an aromatic broth, along with sautéed onions, carrots, celery, and garlic. You can have a delicious dish in less than an hour! Garnish steaming bowls of stew with crumbled feta, if desired. Smart Recipes, Mediterranean Recipes, Vegetables Recipes, Recipes Vegetables Mediterranean Farro Stew Farro Stew Recipe | PT55M Serves 6 Ingredients: 2 Tablespoons Extra Virgin Olive Oil 1 Cup Carrots 1 Cup Yellow Onion 1 Cup Celery 4 Cloves Garlic 5 Cups Low-Sodium Vegetable Stock 14.5 Ounces Diced Tomatoes 1 Cup Farro 1 Teaspoon Dried Oregano 1 Bay Leaf 0.25 Teaspoon Salt 0.5 Cup Fresh Parsley 4 Cups Kale 15 Ounces Cannellini Beans 1 Tablespoon Fresh Lemon Juice 1 Cup Feta Cheese In a large Dutch oven, heat oil over medium-high heat and sauté onion, carrots, and celery for about 3 minutes. Stir in garlic and sauté for another 30 seconds. Add farro, chopped tomatoes, oregano, bay leaf, salt, parsley and vegetable stock and stir to combine. Bring to a boil, and reduce to a simmer, cook covered for 20 minutes. Uncover and stir in kale and simmer for another 10-15 minutes. Stir in beans and simmer for another 5 minutes. Find and discard bay leaf and stir in lemon juice. Serve warm with the garnish of the crumbled feta cheese.



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