Italian Farro Stew with Sun-Dried Tomato Gremolata
Servings 8
Ingredients
Italian farro stew
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 carrots chopped
- 1 fennel chopped
- 2 celery ribs chopped
- 3 garlic cloves minced
- 1 pound new potatoes halved
- 6 cups vegetable stock
- 14 ounces cannellini beans with liquid
- 2 ounces parmesan rind
- ½ teaspoon red chili flakes
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 4 cups lacinto kale chopped
- 2 cups cooked farro
- salt and pepper
- grated parmesan for serving
- crusty bread for serving
Sun-dried tomato gremolata
- ½ cup parsley chopped
- ⅓ cup sun-dried tomatoes chopped
- 1 teaspoon red wine vinegar
- 1 teaspoon capers drained
- 1 garlic clove minced
- ½ cup olive oil
- salt and pepper
Instructions
- Heat 1 tablespoon oil in a large pot over medium heat. Add the chopped onion, carrots, fennel, celery, and garlic. Season with salt and pepper and saute the vegetables until softened, about 5-7 minutes.
- Add the new potatoes, vegetable stock, beans with canned liquid, parmesan rind, red chili flakes, oregano, and basil. Cover the pot and bring to a boil. Reduce heat to low and continue to simmer until the potatoes are tender, about 15 minutes.
- Meanwhile, make the sun-dried tomato gremolata. Combine chopped parsley with chopped sun-dried tomatoes, red wine vinegar, capers, garlic, and olive oil in a medium bowl. Season with salt and pepper. Set aside.
- Add the chopped kale and farro to the soup and simmer for 2 minutes or until the kale is tender. Season the soup with salt and pepper. Portion the Italian farro stew into bowls and top with grated parmesan and the sun-dried tomato gremolata. Serve with crusty bread if desired.
Notes
The sun-dried tomato gremolata can be prepared the day before.
