Skip to main content
delivery
cart
login
reviews
Prepared Meals 
 

Send a Meal Blog

Sunday, March 06 2016

Ingredients

4
cups reduced-sodium chicken broth or reduced-sodium vegetable broth
1
14 1/2 ounce can no-salt-added fire-roasted tomatoes
1
cup farro, rinsed, or kamut
1
cup coarsely chopped onion (1 large)
2
medium carrots, halved lengthwise and thinly sliced crosswise
1
cup coarsely chopped celery (2 stalks)
4
cloves garlic, crushed
1/2
teaspoon crushed red pepper
1/4
teaspoon salt
4
cups coarsely chopped fresh green kale or Swiss chard
1
15 ounce can no-salt-added cannellini beans (white kidney beans), rinsed and drained
3
tablespoons fresh lemon juice
1/2
cup crumbled feta cheese (2 ounces)
Snipped fresh parsley or basil
Directions
In a 3 1/2- or 4-quart slow cooker combine broth, tomatoes, farro, onion, carrots, celery, garlic, crushed red pepper, and salt.
Cover and cook on high-heat setting about 2 hours or until farro is tender but still chewy. Stir in kale, beans, and lemon juice. Cover and cook for 1 hour more.
To serve, sprinkle each serving with cheese and parsley or basil.
Nutrition Facts (Mediterranean Kale & Cannellini Stew with Farro)
Per serving: 274 kcal cal., 4 g fat (2 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 11 mg chol., 691 mg sodium, 46 g carb., 9 g fiber, 6 g sugar, 14 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:09 am   |  Permalink   |  0 Comments  |  Email
Comments:

Post comment
Name
 *
Email Address

Message
(max 750 characters)
*
* Required Fields
Note: All comments are subject to approval. Your comment will not appear until it has been approved.