Kitchen notes · a little help before you start
Mediterranean Kale, Cannellini and Farro Stew
Farro and white beans give this tomato stew a generous, satisfying texture, with kale tucked among the grains. Lemon brings a bright finish beneath the crumbled feta. A warm bowl is especially inviting when you want a savory dinner with plenty to catch on the spoon.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Original yield
- Serves 6
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beans & lentils
- Cuisine
- Mediterranean
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Soups · Soups & stews · Stews
A few quick notes
1. Remove the parsley mound
Lift out the parsley after its first covered simmer before stirring kale into the stew.
2. Tender grains and greens
Keep cooking after adding kale until both the farro and greens are tender before warming the beans.
3. Adjust the liquid late
Thin with broth or water after cooking if desired, since the farro continues absorbing liquid as it rests.
Get to know the ingredients
Farro
Rinse the farro before adding it to the vegetable broth and tomatoes for its simmer.
Kale
Remove thick ribs and chop the kale before it joins the partially cooked farro.
Beans
Drain and rinse the cannellini beans before their brief final heating in the stew.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Mediterranean Kale, Cannellini and Farro Stew
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Lemon and feta finish
Remove the bay leaf and stir in lemon juice, then top each warm bowl with crumbled feta.
A little more help as you go
Parsley stems included
Add the parsley sprigs with their stems as a mound so they can be removed together later.
Brief garlic saute
Soften the carrot, onion and celery first, then add garlic for its short cook before the broth.
A few questions you might have
Do the beans need a long simmer?
No, add the drained canned beans after the farro and kale are tender and heat them through.
When is salt added?
Season the broth, tomato and farro mixture to taste before adding the parsley and bringing it to a boil.
Should I leave the bay leaf in the bowls?
Remove it before stirring in lemon juice and before serving the stew with feta.
Does all the parsley become part of the finished stew?
No, the sprigs simmer as a mound and are removed before the kale goes in.
Can I add more vegetable broth?
Yes, extra broth or water can thin the finished stew as the farro absorbs more liquid.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
