Popular Conditions & Diets
Ingredients
14
Time
45m
Serves
6
Recipe by Tina Gravalos
Ingredients
14
Time
45m
Serves
6
1
Yellow Onion
roughly chopped
2
Garlic Cloves
roughly chopped
2
Carrots
peeled and chopped
2 stalks
Celery
chopped
1/2 tsp
Sea Salt
Appetizer
Immune Boosting
1/2 tsp
Black Pepper
398 ml
Cannellini Beans
drained and rinsed
2 Tbsp
Lemon Juice
4 cups
Vegetable Broth
2 cups
Filtered Water
1/2 cup
Farro
1 tsp
Italian Seasoning
1 cup
Kale
finely chopped
1/4 cup
Fresh Parsley
chopped
1
In a blender or food processor, add the onion, garlic and pureé.
2
In a Dutch oven or large pot, heat the olive oil over medium heat. Add the pureéd onion, garlic and sauté for about one minute.
3
Add the carrots, celery, salt, pepper and sauté for seven to eight minutes or until the vegetables have softened. Add a splash of broth if needed.
4
Add the beans, farro and lemon juice. Mix to combine. Add the vegetable broth, water, Italian seasoning and lemon slices. Bring to a boil then lower the heat. Cook for 25 to 30 minutes or until the farro is tender. Add the kale and parsley close to the end, with about 10 minutes left.
5
Remove the lemon slices before serving. Enjoy!
6
Notes: Top with parmesan cheese and fresh parsley. Refrigerate in an airtight container for up to three days.
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
