Mediterranean Kale, Cannellini and Farro Stew

Name: Mediterranean Kale, Cannellini and Farro Stew
Yield: 6
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; 1 (32 oz) carton 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; Feta cheese, crumbled, for serving

Mediterranean Kale, Cannellini and Farro Stew was pinched from <a href="http://www.cookingclassy.com/2014/11/mediterranean-kale-cannellini-farro-stew/" target="_blank">www.cookingclassy.com.</a>

INGREDIENTS

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2 Tbsp olive oil

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1 cup carrots diced (about 2 medium)

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1 cup chopped yellow onion (1 small)

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1 cup chopped celery (about 2)

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4 cloves garlic, minced

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1 (32 oz) carton low-sodium vegetable broth

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1 (14.5 oz) can diced tomatoes

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1 cup farro, rinsed

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1 tsp dried oregano

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1 bay leaf

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Salt, to taste

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1/2 cup slightly packed parsley sprigs (stems included)

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4 cups slightly packed chopped kale, thick ribs removed

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1 (15 oz) can cannellini beans, drained and rinsed

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1 Tbsp fresh lemon juice

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Feta cheese, crumbled, for serving

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