Mediterranean Kale & Cannellini-Farro Soup

By Janet-2

Ingredients

• 4 cups reduced-sodium chicken broth or reduced-sodium vegetable broth
• 1 14 1/2ounce can no-salt-added fire-roasted tomatoes
• 1 cup farro, rinsed, or kamut
• 1 cup coarsely chopped onion (1 large)
• 2 medium carrots, halved lengthwise and thinly sliced crosswise
• 1 cup coarsely chopped celery (2 stalks)
• 4 cloves garlic, crushed
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 4 cups coarsely chopped fresh green kale or Swiss chard
• 1 15 ounce can no-salt-added cannellini beans (white kidney beans), rinsed and drained
• 3 tablespoons fresh lemon juice
• 1/2 cup crumbled feta cheese (2 ounces)
• Snipped fresh parsley or basil

Preparation

Step 1

1. In a 3 1/2- or 4-quart slow cooker combine broth, tomatoes, farro, onion, carrots, celery, garlic, crushed red pepper, and salt.

2. Cover and cook on high-heat setting about 2 hours or until farro is tender but still chewy. Stir in kale, beans, and lemon juice. Cover and cook for 1 hour more.

3. To serve, sprinkle each serving with cheese and parsley or basil.