Mediterranean Stew

Denise Gianatasio is a Northport Village resident and freelance writer. She is a licenced agent at Signature Premier Properties, Gold Circle of Excellence, 172 Main Street, Northport 631-754-3600. Denise enjoys cooking and sharing her recipes and family stories, as she wants to inspire a warm sense of home with her readers. Please feel free to contact her for any advice you may need at dishinwithdenise@yahoo.com.

Transport “yourself” or your taste buds to the warm Mediterranean this season by flight or might! Easy to prepare right at home you will feel summer inspired by this Mediterranean~ meal example. A delicious and intrinsically healthy way of eating!  “Kale, Cannellini and Farro Stew” is soupy with its fresh lemon juice accent. A common hallmark of Mediterranean meals ~ is that they derive deep flavors from using simply prepared ingredients. The taste is fresh, bright, and clean and satisfies with its bold, earthy flavors. Farro is a whole grain wheat, chewier than rice or barley and does not release starch when cooked. This ancient Italian grain has a nutty~cashew taste just loaded with protein, calcium and high in fiber. (Also quite versatile)  Topped with crumbled feta cheese and a drizzle of extra olive oil~ you will feel like you’ve traveled far away!~Have a great trip!

Ingredients:
2 tbsp. olive oil (extra for drizzling)
1 cup diced carrots
1 large Vidalia onion chopped
1 cup chopped celery
3 cloves fresh garlic, minced
5-6 cups low sodium vegetable or 
    chicken broth
1 (14.5 can diced tomatoes
1 cup faro, rinsed
1 tsp. oregano
2 bay leaves
Salt and pepper to taste
½ cup packed parsley 
4 cups packed chopped kale (thick ribs 
  removed) 1 (15 oz.) can of 
  cannellini beans
2T fresh lemon juice
Feta cheese, crumbled for serving
(optional~ 1 t red pepper flakes, slices of 
    grilled Italian hot/sweet sausage)

Heat oil in large pot over medium heat. Add carrots, onion and celery, sauté for 3 minutes. Add garlic and sauté 30 seconds more. Stir in broth, tomatoes, farro and seasonings /spices. Reduce heat, cover and cook for 25 minutes. Stir in kale and cook 10-15 minutes longer, adding cannellini beans during last few minutes of cooking. Farro and kale should be tender. Remove bay leaves, stir in lemon juice and thin stew according to desire with additional broth. Serve topping with a drizzle of olive oil, crumbled feta cheese and a wedge of lemon.
Enjoy! xoXO Denise