Mediterranean Kale, Cannellini and Farro Stew Recipe

If you’re looking for a meal that’s cozy, packed with nutrients, and bursting with vibrant Mediterranean flavors, you’re going to love this Mediterranean Kale, Cannellini and Farro Stew Recipe. I absolutely adore how rich and comforting the stew turns out, yet it remains fresh and light thanks to the lemon juice and kale. This dish is perfect for chilly evenings when you want something hearty but also wholesome enough to feel great about eating.

What makes this Mediterranean Kale, Cannellini and Farro Stew Recipe truly special is how all the ingredients—like tender farro, creamy cannellini beans, and hearty kale—come together in one pot for an effortless meal. I discovered this recipe on a busy weeknight when I wanted something fast but satisfying, and now it’s a go-to for both casual dinners and when friends come over. You’ll find that this stew not only tastes incredible but also gets better the next day, making it a fantastic option for meal prep.

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Ingredients You’ll Need

The ingredients in this Mediterranean Kale, Cannellini and Farro Stew Recipe come together to create layers of flavor and texture—ranging from tender grains to bright, zesty lemon. Buy fresh veggies and high-quality olive oil for the best results, and don’t skip rinsing the farro to wash away any dust or debris.

• Olive oil: Use good-quality extra virgin for a rich, fruity base.
• Carrots: Diced for sweetness and texture—you’ll want about two medium ones.
• Yellow onion: Adds a mellow depth; one small is just right.
• Celery: About two stalks, chopped—this brings an aromatic backbone to the stew.
• Garlic: Four cloves, minced, for just the right garlicky kick without overpowering.
• Vegetable broth: Low sodium lets you control the salt level perfectly.
• Diced tomatoes: One can adds acidity and a lovely body to the soup.
• Farro: Rinsed to remove any impurities; this chewy grain makes the stew hearty.
• Dried oregano: Just a teaspoon for that classic Mediterranean herbal note.
• Bay leaf: Infuses subtle earthy flavor as it simmers.
• Salt: To taste, always best to adjust at the end.
• Parsley sprigs (stems included): A half cup, which you’ll use whole during cooking to impart freshness.
• Kale: Four cups chopped with ribs removed; I prefer curly kale, but dinosaur kale works great too.
• Cannellini beans: One can, drained and rinsed for creaminess without any extra cooking.
• Fresh lemon juice: A tablespoon to brighten and balance the dish before serving.
• Feta cheese: Crumbled on top, adds that tangy, salty finish I absolutely love.

Variations

I love making this Mediterranean Kale, Cannellini and Farro Stew Recipe my own by swapping out a few things based on what’s in season or what I have in the pantry. Don’t hesitate to experiment—you’ll enjoy discovering your favorite twist!

• Add protein: Sometimes I toss in cooked chicken sausage or chunks of leftover roasted chicken to bulk it up.
• Use different greens: Swiss chard or spinach work beautifully if kale isn’t on hand.
• Grain swaps: Pearl barley or quinoa are excellent alternatives if you want to change up the texture.
• Spice it up: I’ve tried adding a pinch of red pepper flakes for a little warmth, and it’s fantastic.

How to Make Mediterranean Kale, Cannellini and Farro Stew Recipe

Step 1: Sauté your aromatics to build flavor

Start by heating olive oil in a large pot over medium-high heat. Add the diced carrots, chopped onion, and celery, sautéing for about 3 minutes until they soften and start to smell wonderful. Then add the minced garlic and cook for just 30 more seconds—don’t let it brown, or it’ll turn bitter. This quick sauté lifts the flavors and sets a hearty base for your stew.

Step 2: Add liquids, grains and herbs

Pour in the vegetable broth and canned diced tomatoes, then stir in the rinsed farro, dried oregano, and bay leaf. Season lightly with salt—you can always add more later. Next, mound the parsley sprigs on top without chopping them; they’ll infuse the stew while cooking and are easy to fish out later. Bring everything to a boil, then reduce to just below medium heat.

Step 3: Simmer and add kale

Cover the pot and let the stew simmer for 20 minutes, allowing the farro to soften. After 20 minutes, remove the parsley sprigs, stir in your chopped kale, and cook uncovered another 10-15 minutes. This step lets the kale become tender without losing its vibrant color or texture. The farro should be chewy but cooked through at this point—if not, just simmer a bit longer.

Step 4: Finish with beans, lemon, and feta

Finally, stir in the drained cannellini beans and heat through for about a minute. Remove the bay leaf, then add fresh lemon juice—it really brightens the stew and balances the earthiness of the kale and beans. If the stew is too thick (farro absorbs a lot of liquid), add a splash of vegetable broth or water to loosen it up. Ladle into bowls and sprinkle plenty of crumbled feta cheese on top just before serving.

How to Serve Mediterranean Kale, Cannellini and Farro Stew Recipe

Garnishes

I always top my bowls of this stew with a generous sprinkle of crumbled feta cheese—it adds a tangy, salty contrast that brings the whole pot together. Sometimes, I’ll also add a drizzle of olive oil or a few chili flakes if I’m craving a bit of heat. A handful of fresh chopped parsley on top lifts the color and freshness as well.

Side Dishes

This stew is such a hearty one-pot wonder that I like to keep sides simple: crusty bread or warm pita to soak up all that delicious broth works perfectly. A light side salad with lemon vinaigrette complements the stew’s richness beautifully. For a more filling meal, roasted vegetables or even a spread of Mediterranean dips like hummus can make it feel extra special.

Creative Ways to Present

For dinner parties or special occasions, I sometimes serve this Mediterranean Kale, Cannellini and Farro Stew Recipe in individual crocks or rustic bowls with a wedge of lemon on the side for extra zing. Garnishing with edible flowers or microgreens can elevate its look, making a simple stew feel beautifully intentional. You can also transform it into a thick stew and serve over creamy polenta for a unique twist.

Make Ahead and Storage

Storing Leftovers

Leftover Mediterranean Kale, Cannellini and Farro Stew stores beautifully in an airtight container in the fridge for up to four days. I always let it cool fully before refrigerating to avoid wateriness. When reheating, the flavors deepen even more, making it taste like you cooked it all day!

Freezing

I’ve frozen this stew successfully by portioning it into freezer-safe containers. To keep the texture from getting mushy, I recommend undercooking the kale slightly before freezing. Frozen stew lasts up to 3 months and thaws overnight in the fridge with no loss in flavor.

Reheating

Reheat on the stove over medium-low heat, stirring occasionally, and add a splash of vegetable broth or water if it thickened up too much in the fridge. If you’re in a hurry, warming it gently in the microwave works well too—just cover to keep it from drying out. Don’t forget to top with fresh feta or a squeeze of lemon again to revive those bright flavors!

FAQs

Final Thoughts

This Mediterranean Kale, Cannellini and Farro Stew Recipe has truly become a staple in my kitchen—it’s nutritious, comforting, and easy enough to make on any night of the week. I love sharing it because it tastes fancy but requires minimal effort, and it always gets compliments from family and guests alike. Give it a go—you’ll be amazed at how simple ingredients create such a satisfying, wholesome meal that you’ll want to make again and again.

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