Mediterranean Kale, Cannellini and Farro Stew

INGREDIENTS

2 tbsp

olive oil

1 cup

carrots diced ((about 2 medium))

1 cup

chopped yellow onion ((1 small))

1 cup

chopped celery ((about 2))

4 cloves

garlic (, minced)

5 cups

low-sodium vegetable broth

1 14.5 ounce can

diced tomatoes

1 cup

farro (, rinsed)

1 tsp

dried oregano

bay leaf

Salt (, to taste)

1/2 cup

slightly packed parsley sprigs ((stems included))

4 cups

slightly packed chopped kale (, thick ribs removed)

1 15 ounce can

cannellini beans, drained and rinsed

1 tbsp

fresh lemon juice

Feta cheese (, crumbled, for serving)