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!
Order the Freshest Seafood
for Inspired Recipes
Seafood is Citarella owner Joe Gurrera’s passion. With a lifetime of experience, he brings the finest seafood in the world to your table. Fresh, never frozen and all from sources with whom Joe has had trusted relationships for years. You’ll taste the difference excellence makes in your favorite recipes, so visit our seafood website and order your fresh catch today!
