Kale, White Bean, and Farro Stew

Ingredients

• 1 (15 ounce) can cannellini beans
• 3 tablespoons extra-virgin olive oil
• 3 stalks celery, thinly sliced
• 3 carrots, chopped
• 1 Spanish onion, chopped
• 1 leek (white and light green part only), thinly sliced
• 2 cloves garlic, minced
• 1 cup farro
• 2 cups water, or more if needed
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (15 ounce) can diced tomatoes
• 1.5 cups low-sodium vegetable broth
• 1 zucchini, diced
• 1 tablespoon tomato paste
• 1 tablespoon dried thyme
• 0.25 teaspoon red pepper flakes
• 1 bunch kale, leaves stripped from stems and coarsely chopped
• 1 tablespoon salt
• 1 tablespoon freshly ground black pepper

Steps

1. Blend contents of 1 can cannellini beans with its liquid in a blender until puréed. Set aside.
2. Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, Spanish onion, and leek in hot oil until onion is translucent, about 5 minutes. Add garlic and continue cooking until fragrant, 1 to 2 minutes more.
3. Stir farro into vegetable mixture; add water, puréed cannellini beans, drained cannellini beans, tomatoes, vegetable broth, zucchini, tomato paste, thyme, and red pepper flakes. Stir together well and bring to a boil; reduce heat to medium-low, cover the pot, and simmer until farro is tender, 45 minutes to 1 hour.
4. Stir kale, salt, and pepper into stew. Add more water if needed to keep everything covered in liquid. Continue cooking until kale is bright green and fully tender, about 30 minutes more.