This farro stew is the perfect combination of savory protein, hearty whole grains, and healthy vegetables. Easy to make, quick cleanup, and freezer friendly!
Protein of your choice(6 slices uncooked bacon, 3 uncooked sausage links, OR 3 cooked sausage links. Whatever you choose, chop it into small 1/2-inch pieces) – see note for more details
6packed cupsdark leafy greens of your choice,roughly chopped (Kale is my favorite to use. You can also use spinach, escarole, or chard)
1 - 15-ouncecan cannellini beans,rinsed
Shaved or shredded parmesan cheese,to taste (omit if vegan)
Instructions
Heat oil in a large pot over medium heat. Add bacon and cook for about 3 minutes.
Add farro into pot and cook, stirring often, until grains are slightly darker, about 2 minutes.
Add onion, carrots, celery, garlic, and Italian seasoning to pot. Season with salt and pepper, to taste. Cook and stir occasionally until everything is coated, about 2 minutes.
Add tomato paste and red pepper flakes, and saute for 1 minute.
Add broth to pot and bring to a boil. Then, reduce the heat, cover, and let simmer until farro is tender, about 30 minutes.
Finally, stir kale and cannellini beans into soup and cook until kale is wilted, about 2 minutes.
Ladle hot soup into bowls and sprinkle with parmesan cheese, if desired. Store leftovers in fridge for up to 4 days or freeze for 4-6 months.
Video
Notes
Protein choice: You can either use bacon or sausage for this recipe. If using a traditional pork bacon or pork sausage, you will only need 1 tablespoon of oil since these pork products release oil as well. Feel free to use any of your favorites.You could also use a leaner turkey bacon, chicken sausage, or grass-fed beef sausage. However, since these products have less fat, it's recommend to add 2 tablespoons oil to the pot in this case.Finally, if you want to make this soup plant-based, feel free to add ~2 ounces plant-based sausage like this one from Beyond.