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Kale and Farro Stew

Skill Level: Intermediate

15 min Prep
45 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 502
Protein 22.2g
Total Carbohydrates 88.9g
Dietary Fiber 19.5g
Net Carbohydrates 69.4g
Sugar 9.0g
Total Fat 6.5g
Saturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 1.3mg
Sodium 475.7mg
SmartPoints® 9.0


  • 1 cup carrot, coarsely chopped
  • 1 cup yellow onion
  • 1 cup chopped celery
  • 4 teaspoons fresh garlic, coarsely chopped
  • 1 lemon, zested and juiced
  • 1 Tablespoon olive oil
  • 4 cups low-sodium vegetable broth or stock
  • 1 1/2 cups canned fire-roasted diced tomatoes
  • 1 cup farro
  • 1 teaspoon dried oregano
  • 1 teaspoon McCormick Perfect Pinch Salt Free Garlic & Herb Seasoning
  • 4 cups kale
  • 1 1/2 cups low sodium canned white beans (cannellini), drained and rinsed
  • 1/4 cup chopped fresh parsley
  • 2 Tablespoons reduced-fat crumbled feta cheese


  1. Preheat a stockpot on medium-high 2 to 3 minutes.
  2. Place the oil, carrots, onion, celery and garlic in the pan. Cook and stir for 3 minutes.
  3. Stir in the broth, tomatoes, farro, oregano and seasoning, and bring stew to a boil.
  4. Reduce heat to medium-low and cover. Simmer for 20 minutes.
  5. Stir in the kale and beans, and cook 5 to7 minutes or until farro and kale are tender.
  6. Stir in the lemon juice, zest and chopped parsley.
  7. Place the stew in serving bowls, and top with cheese.


You can add more vegetable broth to thin the stew. The farro will absorb more liquid as the stew stands.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing