Mediterranean Kale, Cannellini and Farro Stew

• Vegetarian

• Produce

  • 2 1 cup chopped celery
  • 1 Bay leaf
  • 1 (15 oz can Cannellini beans
  • 1 cup Carrots
  • 4 cloves Garlic
  • 4 cups Kale, slightly packed
  • 1 tsp Oregano, dried
  • 1/2 cup Parsley, slightly packed
  • 1 (14.5 oz can Tomatoes
  • 1 cup Yellow onion

• Canned Goods

  • 5 cups Vegetable broth, low-sodium

• Condiments

  • 1 tbsp Lemon juice, fresh

• Pasta & Grains

  • 1 cup Farro

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 Feta cheese

Found on cookingclassy.com