Mediterranean Kale & Cannellini Stew with Farro
INGREDIENTS
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4
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cups reduced-sodium chicken broth or reduced-sodium vegetable broth
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1
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14 1/2-ounce can no-salt-added fire-roasted tomatoes
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1
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cup farro, rinsed, or kamut
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1
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cup coarsely chopped onion (1 large)
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2
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medium carrots, halved lengthwise and thinly sliced crosswise
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1
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cup coarsely chopped celery (2 stalks)
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4
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cloves garlic, crushed
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1/2
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teaspoon crushed red pepper
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1/4
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teaspoon salt
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4
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cups coarsely chopped fresh green kale or Swiss chard
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1
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15-ounce can no-salt-added cannellini beans (white kidney beans), rinsed and drained
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3
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tablespoons fresh lemon juice
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1/2
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cup crumbled feta cheese (2 ounces)
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Snipped fresh parsley or basil
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