Braised Greens with Farro and Cannellini Beans
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 40 minutes
COURSE: Main
This delicious, vegetarian soup is hearty with leafy kale, buttery beans, and nutty farro in a broth flavored with aromatics. It’s a complete meal, especially when served with crusty bread and a sprinkling of grated Parmigiano Reggiano.
Ingredients
- 1 cup farro
- 4 cups Citarella vegetable stock
- ½ cup chopped carrot
- ½ cup chopped celery
- ½ cup chopped onion
- 2 cloves minced garlic
- 1 Tbsp minced thyme
- 1 Tbsp minced rosemary
- 6 cups torn kale
- 1 can drained cannellini beans
- Salt and pepper, to taste
- Olive oil, for garnish
Instructions
- In a small pot add farro and 2 ½ cups vegetable broth, bring to a boil, reduce the heat to a simmer and cover. Cook for 30 minutes until tender.
- Meanwhile, in a large pot over medium-high heat, add olive oil. Once oil is shimmering add onion, garlic, carrot, celery, thyme, and rosemary. Cook for 4-5 minutes until translucent.
- Add in kale and stir to combine. Add in remaining vegetable broth and bring to a simmer. Cover and cook for 8-10 minutes until kale is tender.
- Add in farro and beans and stir to combine. Cook for 2-3 minutes until warm and incorporated.
- Ladle into bowls and drizzle with olive oil.
- Serve alongside your favorite Citarella sides and enjoy!
