KALE, WHITE BEAN, AND FARRO SOUP
Cannellini beans provide protein and fiber in this fragrant, steaming broth with Kale, White Bean, and Farro Soup. It's loaded with vegetables, grains, and herbs.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h25m
Number Of Ingredients 10
Steps:
- Heat oil in a medium pot over medium. Add onion, carrot, and celery and cook, stirring, until vegetables are tender, 6 to 8 minutes. Add sage and tomatoes; cook, stirring, 2 minutes. Add 6 cups water, kale, and beans; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, partially covered, stirring occasionally, until greens are tender, 30 minutes. Let cool slightly.
- Transfer 2 cups of soup to a blender; puree. Return to pot; stir in farro and season with salt and pepper. Serve with a drizzle of oil.
WHITE BEAN AND KALE STEW
The complex flavor of this stew will have 'em thinking you've been simmering it for hours. Adding the kale leaves at the very end ensures they keep their structure.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat. Add onion, garlic, carrots, and celery and season with salt. Cook vegetables, stirring, until tender, about 8 minutes.
- Increase heat to medium high and add tomatoes and their juice. Cook, stirring, until mixture begins to caramelize, about 3 minutes.
- Add 7 cups water, potatoes, and beans, and bring soup to a boil. Reduce heat and simmer until potatoes are tender, about 10 minutes, then stir in kale.
- Cook, covered, until tender, about 2 minutes, then season with salt and pepper. Top with Parmesan.
Nutrition Facts : Calories 254 g, Cholesterol 6 g, Fat 7 g, Fiber 8 g, Protein 12 g, SaturatedFat 2 g, Sodium 272 g
KALE AND WHITE BEAN STEW
Provided by Dan Barber
Categories Soup/Stew Bean Vegetarian High Fiber Dinner Lunch Kale Winter Healthy Low Cholesterol Simmer Boil Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Mkes 6 servings
Number Of Ingredients 13
Steps:
- Cook kale in large pot of boiling salted water 1 minute. Drain. Transfer to bowl of ice water to cool. Drain. Squeeze out excess water. Coarsely chop kale.
- Heat olive oil in medium pot over medium heat. Add chopped carrots, celery, shallots, and garlic; cook until soft, stirring, about 15 minutes (do not brown vegetables). Add white wine and simmer until liquid is slightly reduced, about 7 minutes. Add white beans, 4 cups broth, thyme sprigs, and bay leaf and bring to boil. Reduce heat to medium-low and simmer 20 minutes. Add kale and simmer 5 minutes longer. Remove thyme sprigs and bay leaf. Add more broth by 1/2 cupfuls to thin stew, if desired. Mix in Sherry wine vinegar and chopped fresh herbs. Season with salt and pepper.
FARRO AND BEAN SOUP
This is a thick, hearty Tuscan-inspired potage with farro and beans. Red, kidney, pinto or borlotti beans (or a blend) most resemble the beans used in Tuscany. The farro and beans are soaked together, then cooked with aromatics, tomatoes and pancetta. The pancetta can be left out for a perfectly delicious vegetarian version.
Provided by Martha Rose Shulman
Categories soups and stews, main course, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Combine beans and farro in a bowl and cover with 1 1/2 quarts water. Soak for 4 to 6 hours, or overnight.
- Heat 1 tablespoon of the olive oil in a large, heavy soup pot or casserole over medium heat and add half the pancetta, if using, and half the onions. Cook, stirring often, until tender, about 5 minutes, and stir in half the garlic. Cook, stirring, until garlic is fragrant, about 30 seconds.
- Add beans and farro, along with the soaking water. Add another 1 1/2 quarts water and bouquet garni and bring to a gentle boil. Skim foam, reduce heat, cover and simmer 1 hour.
- Meanwhile, heat the remaining olive oil in a heavy skillet and add pancetta. (If not using pancetta, add the remaining onion and the carrot, celery and leeks now.) Cook, stirring often, until pancetta releases some of its fat. Add the remaining onion, and carrot, celery and leeks. Add a generous pinch of salt and cook, stirring often, until vegetables are tender, 5 to 8 minutes.
- Stir in the remaining garlic and the sage. Cook until garlic is fragrant, about 30 seconds to 1 minute, add the tomatoes and juice, and salt to taste. Cook, stirring, until tomatoes have cooked down slightly and the mixture is very fragrant, about 10 minutes. Stir into the beans and farro and mix well.
- Add the tomato paste and salt to taste. (You will need a generous amount.) Continue to simmer 30 to 45 minutes, or until beans and farro are very tender and the soup thick, almost creamy. Add pepper, taste and adjust salt. Remove bouquet garni.
- Stir in the parsley and additional chopped sage if desired. Serve with a drizzle of olive oil and a sprinkling of Parmesan over each bowl.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 5 grams, Carbohydrate 55 grams, Fat 6 grams, Fiber 17 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 494 milligrams, Sugar 7 grams
TUSCAN FARRO SOUP
Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could use spelt or barley with good results.
Provided by Mark Bittman
Categories dinner, weekday, appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
- Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 10 grams, Carbohydrate 86 grams, Fat 13 grams, Fiber 16 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1467 milligrams, Sugar 15 grams
More about "kale white bean and farro stew recipes"
ONE POT TUSCAN FARRO SOUP WITH WHITE BEANS AND KALE
From cheerfulchoices.com
Reviews 24Calories 150 per servingCategory Main Dish Choices
- Heat oil in a large pot over medium heat. Add bacon and cook for about 3 minutes. Add farro into pot and cook, stirring often, until grains are slightly darker, about 2 minutes.
- Add onion, carrots, celery, garlic, and Italian seasoning to pot. Season with salt and pepper, to taste. Cook and stir occasionally until everything is coated, about 2 minutes.
- Add tomato paste and red pepper flakes, and cook until paste is slightly darkened, about 1 minute.
- Add broth to pot and bring to a boil. Then, reduce the heat, cover, and let simmer until farro is tender, about 30 minutes.
MEDITERRANEAN KALE & CANNELLINI STEW WITH FARRO - BETTER …
From bhg.com
TUSCAN WHITE BEAN, KALE, AND FARRO STEW
From joanne-eatswellwithothers.com
CREAMY FARRO WITH WHITE BEANS AND KALE - GIMME SOME …
From gimmesomeoven.com
KALE AND WHITE BEAN STEW RECIPE - FOOD & WINE
From foodandwine.com
FARRO, KALE & WHITE BEAN VEGAN STEW | PLANT-BASED
From ecofoodstuff.com
Reviews 8Servings 6Cuisine American, MediterraneanCategory Main Course
- Start by prepping the vegetables according to the ingredient list. For the kale, I highly suggest removing the kale leaves from the stem and dicing the stem like you would with the celery. Often times, kale leaves get thrown out but they are perfectly delicious and nutritious! So, I add my kale stems in along with the celery, carrots and other vegetables at the beginning of the cooking time to get nice and tender, but this is up to you.
- In a large saucepan over medium-high heat combine the first 10 ingredients through the cumin (and the kale stems if choosing to use them). Stir everything to combine the spices and to coat the farro and bring the mixture up to a boil. Once the liquid has reached a rolling boil, turn down the heat and simmer it covered for 2 hours, stopping to stir every 30 minutes or so. After the 2 hours, the farro should be soft and tender and the vegetables should soften.
- Next, add in the chopped kale leaves, lemon juice, and white beans. Stir everything to combine and if the vegetables aren't completely covered by liquid, add in another 1 to 2 cups of water. Turn up the heat to let it reach a boil again and then turn down the heat to low and simmer the soup covered for another hour, stirring once halfway through the cooking time. Then, serve the soup warm with a side of bread and topped with parsley or jalapeño for those of you who like your food spicy. Or, set the soup aside in food containers to refrigerate and eat throughout the week for a convenient and delicious lunch or dinner!
FARRO STEW WITH KALE & CANNELLINI BEANS (MEDITERRANEAN)
From cookingclassy.com
4.8/5 (42)Total Time 1 hrCategory SoupCalories 329 per serving
KALE, WHITE BEAN, AND FARRO STEW RECIPE | RECIPE | RECIPES, ITALIAN ...
From pinterest.com
KALE, WHITE BEAN, AND FARRO STEW | RECIPE | WHITE BEANS, STEW …
From pinterest.ca
KALE, WHITE BEAN, AND FARRO STEW - EASY COOK FIND
From easycookfind.com
ASIAGO WHITE BEANS WITH FARRO, KALE, AND TOMATOES
From pinchofyum.com
KALE AND WHITE BEAN STEW RECIPE | EPICURIOUS
From anadifa.us.to
LEMONY CHICKEN SOUP WITH FARRO, WHITE BEANS, AND KALE
From anadifa.us.to
BROCCOLI AND FARRO STEW WITH CAPERS AND PARSLEY RECIPE
From cooking.nytimes.com
KALE AND WHITE BEAN STEW RECIPE | BON APPéTIT
From bonappetit.com
15+ WHITE BEAN RECIPES | EATINGWELL
From eatingwell.com
FARRO STEW WITH KALE & CANNELLINI BEANS RECIPE | RECIPES.NET
From recipes.net
20 EASY VEGAN KALE RECIPES – HAPPY MUNCHER
From happymuncher.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love