Farro Stew with Kale & Cannellini Beans (Mediterranean)

cookingclassy.com

1 cup carrots diced (about 2 medium)

1 cup chopped yellow onion (1 small)

1 cup chopped celery (about 2)

4 cloves garlic , minced

5 cups 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

½ 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

Note: Ingredients may have been altered from the original.

Directions at cookingclassy.com

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