Mediterranean Kale and Cannellini Stew with Farro

4 c. reduced-sodium vegetable broth

1 14.5-oz. can no-salt-added fire-roasted diced tomatoes, undrained

1 c. farro or Kamut

1 c. coarsely chopped green onion

2 medium carrots, halved lengthwise and thinly sliced

1 c. coarsely chopped celery

4 cloves garlic, crushed

1/2 t. crushed red pepper

1/4 t. salt 

4 c. coarsely chopped green kale or Swiss chard

1 15-oz. can no-salt-added cannellini beans, rinsed and drained

3 T. lemon juice

1/2 c. (2 oz.) crumbled feta cheese

Chopped fresh parsley

In a 3.5- or 4-qt. slow cooker, combine broth, tomatoes, farro, green onion, carrots, celery, garlic, red pepper, and salt. Cover and cook on HIGH for 2 ours or until farro is tender but still chewy.

Stir in kale, beans, and lemon juice. Cover and cook 1 hour more. Serve topped with feta and parsley.

Serves 6.

Adapted from a Southern Living magazine recipe.