Kale, cannellini bean and farro stew

    1 hour 50 min

    This recipe is a spin on a classic Italian farro and cannellini bean soup - I like to add lots of veg including courgette, carrots, celery, leeks and kale.

    2 people made this

    Serves: 6 

    • 1 (400g) tin cannellini beans
    • 3 tablespoons extra-virgin olive oil
    • 3 celery stalks, thinly sliced
    • 3 carrots, chopped
    • 1 Spanish onion, chopped
    • 1 leek, thinly sliced
    • 2 cloves garlic, minced
    • 200g farro
    • 500ml water, or more if needed
    • 1 (400g) tin cannellini beans, drained and rinsed
    • 1 (400g) tin chopped tomatoes
    • 350ml reduced salt vegetable stock
    • 1 courgette, diced (optional)
    • 1 tablespoon tomato puree
    • 1 tablespoon dried thyme
    • 1/4 teaspoon dried chilli flakes
    • 1 bunch kale, leaves stripped from stems and coarsely chopped
    • 1 tablespoon salt
    • 1 tablespoon freshly ground black pepper

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Blend contents of 1 tin cannellini beans with its liquid in a blender until pureed.
    2. Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, onion and leek in hot oil until the onion has softened, about 5 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more.
    3. Stir farro into the vegetable mixture; add water, pureed beans, the drained beans, chopped tomatoes, vegetable stock, courgette, tomato puree, thyme and chilli flakes. Stir the mixture well and bring to the boil; reduce heat to medium-low, place a cover on the pot, and simmer until the farro is tender, 45 minutes to 1 hour.
    4. 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.

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    Reviews in English (22)


    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!  -  22 Nov 2014  (Review from Allrecipes US | Canada)


    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  -  20 Sep 2014  (Review from Allrecipes US | Canada)


    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.  -  20 Apr 2015  (Review from Allrecipes US | Canada)