Recipe: Farro with cannellini beans and Lacinato kale. 6/22/18

Here is a recipe that can be omnivorous, vegetarian, or vegan. It’s a mishmash of ideas from a few other recipes including Mark Bittman’s Tuscan Farro Soup form The NY Times Cooking site. I used my Instant Pot to make the farro. It’s a good way to keep the kitchen from getting hot.

Recipe after the picture:

Farro with Cannellini Beans and Lacinato Kale

Farro Stew with Cannellini Beans and Lacinato Kale
Serves 4+


1 cup farro, cooked in 2 cups water, 1/2 t salt, and 4 thyme sprigs
4 oz. pancetta diced (optional)
1 tablespoon extra virgin olive oil
1 large onion, chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
Salt and pepper to taste
6 cloves garlic, minced
1 can cannellini beans, rinsed and drained
1 can diced tomatoes with juice
2-3 cups chicken or vegetable stock
1 bunch Lacinato kale, chopped
Freshly grated Parmesan (optional) and olive oil as garnish


Prepare farro. (I used instant pot, pressure cooking for ten minutes with natural cool down for 10 minutes and then steam release.)

Put 1 T olive oil in a large pan or pot over medium heat. Cook pancetta (if using) until not raw and then add onion, carrots, celery, and salt and pepper to taste. Cook until vegetables begin to soften and onion is translucent. Add garlic and cook another minute or two until fragrant. Add farro, cannellini, tomatoes, and stock. Let simmer 25 minutes until flavors are well blended. Add more stock if needed to get the consistency you would like. Add the kale submerging it in the stew. Cook another 5 minutes or until the kale is wilted.

Taste and adjust seasoning. Ladle into bowls and top dress with good olive oil and parmesan (if using.)

This entry was posted in Grains, Italian, Kitchen tips, Legumes, Recipes, Vegan, Vegetables, Vegetarian and tagged , , , , . Bookmark the permalink.

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