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photo Kale Stew Recipe | Say Mmm

Kale Stew

The fire-roasted tomatoes add a smoky undertone to this satisfying Italian soup. If you can't find them, feel free to use regular diced tomatoes.
6 Servings - 3 hr 20 min - bhg.com
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Servings:6  | Calories:184 | Total Fat:4g  | Chol:8mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 4g
6 %
Sat Fat 2g
10 %
Total Carb 30g
10 %
Fiber 7g
28 %
Sugars 10g
---
Cholesterol 8mg
3 %
Sodium 413mg
17 %
Protein 11g
21 %
Calories:
40% Beans
32% Others combined
13% Feta cheese
13% Reduced-sodium chicken broth
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

4 cups reduced-sodium chicken broth or reduced-sodium vegetable broth
1 14 1/2 ounce can no-salt-added fire-roasted tomatoes
1 cup farro, rinsed, or kamut
1 cup coarsely chopped onion (1 large)
2 medium carrots, halved lengthwise and thinly sliced crosswise
1 cup coarsely chopped celery (2 stalks)
4 cloves garlic, crushed
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
4 cups coarsely chopped fresh green kale or Swiss chard
1 15 ounce can no-salt-added cannellini beans (white kidney beans), rinsed and drained
3 tablespoons fresh lemon juice
1/2 cup crumbled feta cheese (2 ounces)
Snipped fresh parsley or basil

 Directions : View recipe directions on bhg.com
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