This farro filled stew is such a hearty, healthy recipe! It's packed with veggies and it's a good source of protein. It makes a delicious dinner plus it reheats well for lunch the next day.
Add carrots, onion and celery and saute 3 minutes. Add garlic and saute 30 seconds longer.
Stir in vegetable broth, tomatoes, farro, oregano, bay leaf and season with salt to taste.
Add parsley in a mound to soup and bring soup to a boil. Reduce heat just below medium.
Cover and simmer 20 minutes. Then remove parsley, stir in kale and cook 10 - 15 minutes longer until both farro and kale are tender.
Adding in cannellini beans and heat through, about 1 minute.
Remove bay leaf, stir in lemon juice and add additional vegetable broth or some water to thin soup as desired (the farro will absorb more liquid as the soup rests).