Farro Stew with Kale & Cannellini Beans (Mediterranean)

Sharon VE

Gretchen S

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

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

½ cup Feta cheese , crumbled, for serving

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