INGREDIENTS
2
chopped celery
1
Bay leaf
1 15 ounce can
Cannellini beans
1 cup
Carrots
4 cloves
Garlic
4 cups
Kale, slightly packed
1 tsp
Oregano, dried
1/2 cup
Parsley, slightly packed
1 14.5 ounce can
Tomatoes
1 cup
Yellow onion
5 cups
Vegetable broth, low-sodium
1 tbsp
Lemon juice, fresh
1 cup
Farro
1
Salt
2 tbsp
Olive oil
1
Feta cheese