Mediterranean Kale, Cannellini and Farro Stew Recipe

I absolutely love this Mediterranean Kale, Cannellini and Farro Stew Recipe because it’s the kind of cozy, wholesome meal that fills your kitchen with amazing aromas and your belly with satisfying goodness. It’s packed with hearty farro, tender cannellini beans, and nutritious kale, all swimming in a rich, tomato-vegetable broth that feels both rustic and comforting. Whether you’re looking for an easy weeknight dinner or something to warm you up on a chilly day, this stew fits the bill perfectly.

When I first tried this Mediterranean Kale, Cannellini and Farro Stew Recipe, I was surprised at how well the flavors melded together — the slight chewiness of farro pairs wonderfully with the creamy beans and the vibrant greens. Plus, it’s really forgiving to make, so you don’t have to stress about exact timing or fancy techniques. I find myself coming back to it again and again, especially when I want something nourishing without spending hours in the kitchen.

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Ingredients You’ll Need

The magic of this Mediterranean Kale, Cannellini and Farro Stew Recipe lies in the way fresh vegetables, beans, and farro blend together so beautifully. Choose quality olive oil and fresh kale for the best flavors, and rinsing farro before cooking helps keep it nice and tender.

• Olive oil: Use good extra virgin olive oil to add richness and bring out the vegetables’ flavors.
• Carrots: Diced carrots add sweetness and texture to the stew.
• Yellow onion: A small onion creates the savory base alongside the garlic and celery.
• Celery: Adds a subtle aromatic crunch and pairs wonderfully with onion and carrot for a classic flavor trio.
• Garlic: Freshly minced garlic gives that unmistakable Mediterranean punch.
• Low-sodium vegetable broth: Keep it low-sodium so you can control the salt level perfectly.
• Diced tomatoes: The canned tomatoes bring acidity and body to the broth.
• Farro: Rinsed farro adds nutty flavor and chewy texture—make sure to rinse it well!
• Dried oregano: This herb adds warmth and a Mediterranean essence.
• Bay leaf: Provides subtle depth during simmering.
• Salt: To taste; adds balance and enhances all the flavors.
• Parsley sprigs: Added whole for fresh herbiness during cooking, then removed before serving.
• Kale: Thick-ribbed kale chopped and added late keeps the stew bright and nutritious.
• Cannellini beans: Drained and rinsed for creamy bean goodness.
• Fresh lemon juice: Stirred in at the end for a fresh pop of acidity.
• Feta cheese: Crumbled on top to add salty creaminess and contrast.

Variations

One of the best things about this Mediterranean Kale, Cannellini and Farro Stew Recipe is how easy it is to adapt. I often make small tweaks to suit whatever I have or to keep it in line with what my family enjoys.

• Vegetarian or vegan: Simply omit the feta cheese or swap it for a plant-based alternative to keep it dairy-free.
• Spicy twist: Adding a pinch of crushed red pepper flakes while sautéing veggies gives the stew a warming kick.
• Other greens: If you don’t have kale, swiss chard or collard greens work great here too.
• Grain swap: If farro isn’t your favorite, barley or brown rice can stand in nicely for a gluten-free option.

How to Make Mediterranean Kale, Cannellini and Farro Stew Recipe

Step 1: Sauté Your Veggies To Build the Flavor Base

Start by heating olive oil in a large pot over medium-high heat. Once shimmering, toss in the diced carrots, chopped onion, and celery. Sauté them for around 3 minutes, stirring occasionally, until they begin to soften and their aromas fill the kitchen. Then add minced garlic and cook for another 30 seconds — watch carefully so it doesn’t burn! This part really unlocks the flavor foundation for your stew.

Step 2: Add Broth, Tomatoes, Farro, and Herbs

Next, stir in the vegetable broth, canned diced tomatoes, rinsed farro, dried oregano, and the bay leaf. Give everything a good stir, then season with salt. To add an extra fresh burst, pile the parsley sprigs right on top of the mixture — don’t worry, you’ll remove them later. Bring this hearty mixture to a boil, then lower the heat just below medium to maintain a steady simmer.

Step 3: Simmer and Add the Greens

Cover the pot and let the stew simmer for about 20 minutes, which allows the farro to cook and the flavors to deepen. Then, fish out the parsley sprigs — they’ve done their job! Stir in the chopped kale, and continue cooking for an additional 10 to 15 minutes, or until both the kale and farro are tender. This slow simmer ensures your greens stay bright and your grains perfectly cooked without getting mushy.

Step 4: Stir in Beans, Lemon Juice, and Finish

Finally, add the drained cannellini beans and let everything heat through for about a minute or so. Remove the bay leaf, then stir in fresh lemon juice to brighten the flavors instantly. If the stew feels too thick (farro loves to soak up liquid), add a splash more vegetable broth or water to loosen it up just the way you like. Serve warm with a generous sprinkle of crumbled feta cheese on top to round out each bowl beautifully.

How to Serve Mediterranean Kale, Cannellini and Farro Stew Recipe

Garnishes

I like to finish this stew with a generous crumble of feta cheese because it adds a lovely salty creaminess that contrasts beautifully with the greens and beans. Sometimes, I sprinkle a few chopped fresh parsley leaves or a drizzle of extra virgin olive oil on top too. If you love a little crunch, toasted pine nuts make a fantastic addition.

Side Dishes

This stew is so filling you could enjoy it all on its own, but I often serve it alongside crusty whole-grain bread or garlic-rubbed pita for dipping into the broth. A simple green salad dressed with lemon vinaigrette makes the meal feel lighter and more vibrant.

Creative Ways to Present

For a special occasion, I’ve ladled this stew into rustic bowls and garnished with edible flowers and microgreens for a fresh pop of color. Serving it in mini cast-iron skillets makes the meal feel extra cozy and restaurant-style. You can also arrange the stew over a bed of creamy polenta for an elegant twist.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I transfer them into airtight containers and refrigerate for up to 4 days. The stew thickens as it cools — which I actually love because the flavors deepen overnight. Just give it a quick stir and add a splash of broth or water when you reheat to loosen it back up.

Freezing

This Mediterranean Kale, Cannellini and Farro Stew Recipe freezes beautifully. I portion it into freezer-safe containers and freeze for up to 3 months. When ready, thaw overnight in the fridge and reheat gently on the stove. Just beware that the kale may get a bit softer after freezing — still delicious, but more stew-like in texture.

Reheating

I prefer reheating this stew slowly over low-medium heat on the stove, stirring occasionally. This helps maintain the texture and prevents the beans from getting mushy or the farro from drying out. If it’s thickened too much, add a little broth or water until it reaches your desired consistency.

FAQs

Final Thoughts

This Mediterranean Kale, Cannellini and Farro Stew Recipe has become one of my go-to comfort meals because it’s easy, nutritious, and downright delicious. I love knowing I can whip it up with pantry staples and fresh veggies, then enjoy it all week or share with family around the table. Give it a try — I promise it’ll warm you up and fill you up in the very best way!

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