It is cold here. Very. And we are expecting a lot of snow. My amazing partner just made me a lovely hand-knit shawl (yes, he knits!) and so I thought I should reciprocate.
Note: Technically, farro is not gluten-free. But people with a basic gluten intolerance can sometimes eat it as it is an ancient grain that may not affect you in the same manner as regular wheat-gluten.
Vegan Bean and Farro Stew
2 cans red kidney beans – must be organic and low-sodium, if possible
2 cups farro
1 cup finely chopped carrots
1 cup finely chopped celery
1 cup finely chopped onion
small head of cauliflower, cut into tiny florets
2-3 cups kale, chopped small (think bite-sized)
5-6 cups of vegetable broth
In a large stock pot, heat 2 tablespoons oil (I used safflower) and sauté the onion for 1-2 minutes. Add celery and carrots and cook until just warm.
Open the cans of beans BUT do NOT drain and rinse. Instead, empty the entire contents of the beans into the pot. This is why the beans should be organic and low-sodium.
Add cauliflower, farro and broth. Simmer for about 30 minutes.
Add chopped kale. Continue simmering for another 20 minutes or until farro is finished.
Keep on eye on your pot. The farro will soak up liquid and it can end too thick. Add broth as needed.
Season with salt and pepper.
You could add herbs and spices, but I tell you, it was really flavorful with just the veggies and broth and allowed the farro flavor to really shine.
You could also sprinkle with cheese, but again, we really did not find that necessary.
This was the first vegetarian/vegan soup/dish that I have ever found to be truly close to warm comfort food.
We ate leftovers and it freezes really well!