INGREDIENTS
1
bay leaf
15 ozs
canned cannellini beans
14 1/2 ozs
canned tomatoes
1 cup
carrots
1 cup
celery
1 cup
farro
6 servings
feta cheese
4 cloves
garlic
4 cups
kale
1 Tbsp
lemon juice
2 Tbsps
olive oil
1 tsp
oregano
1/2 cup
parsley
6 servings
salt
32 ozs
vegetable broth
1 cup
yellow onion