- 2 Tbsp. extra virgin olive oil
- 1 yellow onion finely diced
- 1 leek quartered lengthwise and thinly sliced
- 1 stalk celery thinly sliced
- 1 carrot quartered lengthwise and thinly sliced
- 1 turnip peeled and finely diced
- 3 cloves garlic minced, about 1 1/2 tsp.
- 1/8 tsp. crushed red pepper flakes optional
- 15 oz. diced tomatoes with green chilies with their liquid, or use regular canned diced tomatoes for a milder option
- 6 cups reduced-sodium chicken or vegetable broth or use any variety
- 1 cup farro perlato or use pearled barley, pearled farro
- 15 oz. canned cannellini beans drained and rinsed, also called white kidney beans, or use 1 1/2 cups home-cooked beans for every 15 oz. can
- 1 bunch kale stemmed and thinly sliced
- Heat a Dutch oven or large stockpot over medium heat, add the oil, and when the oil is hot, add the onions, leeks, celery, carrots, and turnips, and cook them until the onions and celery are translucent, about 10 minutes, stirring occasionally.
- Add the garlic and red pepper flakes (optional), and stir them in for about 1 minute.
- Add the tomatoes, broth, 1 cup of water, and the farro, cover the pot to bring it to a boil, and simmer it, covered, for about 20 minutes until the farro is tender. (Meanwhile, prepare the baked apples, if you are serving them.)
- Stir in the beans and kale, cover it, and simmer it for 3 – 5 more minutes until the kale is tender. If the stew is too thick, add 1 more cup of water and bring it back to a boil before serving it. Serve it immediately, refrigerate it for up to 3 days, or freeze it for up to 3 months.
Slow Cooker Directions
- Omit the oil. Combine all ingredients in the slow cooker and cook on low for 7 - 8 hours, or longer if desired, or on high for 3 - 4 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)