Italian Farro Stew with Sun-Dried Tomato Gremolata

A bowl of Italian farro stew with sun-dried tomato gremolata is exactly what chilly days call for. The hearty grains, creamy beans, tender kale, and bright gremolata come together to create a wonderful vegetarian stew.

Watch how to make this

Ingredients

• Fennel: A bulbous vegetable with a mild, licorice-like flavor. Both the bulb and fronds (feathery leaves) are edible but we're only using the bulb for this recipe.
• New potatoes: New potatoes are young potatoes harvested before they reach maturity. They have thin, tender skins and a waxy texture. Yukon Gold or red potatoes can be used as substitutes for new potatoes.
• Cannellini beans: Large white Italian kidney beans with a creamy texture and mild flavor. Great Northern beans or navy beans can be used as alternatives.
• Parmesan rind: The rind of Parmesan cheese is the outer, hard layer. It adds a rich umami flavor to soups and stews.
• Lacinto kale: Also known as dinosaur kale or Tuscan kale, lacinto kale has dark, bumpy leaves and a slightly sweeter taste compared to other kale varieties.
• Farro: An ancient whole grain with a chewy texture and nutty flavor.
• Sun-dried tomatoes: Sun-dried tomatoes are ripe tomatoes that have been dried to intensify their flavor, resulting in a sweet and tangy taste.
• Capers: These small, pickled flower buds add a briny and tangy flavor to the gremolata.
• Red wine vinegar: This vinegar adds a tangy and slightly fruity flavor to the gremolata, complimenting the tomatoes and capers.

Substitutions and variations

• Protein: Although this soup is vegetarian, you can add protein such as Italian sausage, chicken, or bacon.
• Vegetables: You can substitute kale with any other leafy green such as Swiss chard or spinach. You can also additional vegetables such as mushrooms or tomatoes.
• Grains: Barley, spelt, or wheat berries can be used as substitutes for farro.

Step-by-step instructions

Step 1: Cook vegetables

Start making the stew by sauteing the vegetables including the onion, carrots, celery, fennel, and garlic, until softened. Make sure to season the vegetables with salt and pepper as they cook.

If you decide to add a protein to the stew, first brown the sausage or bacon before adding the vegetables. You may also want to remove the excess oil, especially if adding bacon.

Add the potatoes, beans with their liquids, parmesan rind, vegetable stock, red chili flakes, and dried herbs to the pot and bring it to a boil. If you want to skip the spice, omit the red chili flakes. One item I do not recommend skipping is the parmesan rind. It adds an incredible umami flavor to the stew that nothing else can provide. Trust me, it's worth having.

You may have noticed that this Italian farro stew has three different starches but there's only a small amount of each so it won't feel like a carb-over load. You can also switch it up and just add potatoes or just the beans, but personally, I think it's best to add all three.

Step 3: Make gremolata

While the soup is simmering, make the sun-dried tomato gremolata. The Italian farro stew is lovely by itself but the gremolata adds another dimension to the dish. The fresh herbs with the tart sun-dried tomatoes and bitter olive oil balance the hearty flavors of the stew beautifully.

Step 3: Finish stew

Once the potatoes are tender, add the kale and cooked farro and simmer for another couple of minutes. I like to add already cooked farro instead of cooking it directly in the soup because it can absorb too much of the liquid if added raw.

Give the stew a final seasoning and serve it with a dollop of the sun-dried tomato gremolata. For the perfect meal, have a side of crusty bread to soak up all that goodness!

Make-ahead and storage

• Make-ahead: This stew tastes even better when flavors meld, so making it ahead allows for a richer taste. Reheat on the stove and add the gremolata just before serving.
• Store: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stove, and if needed, add a splash of vegetable stock to adjust the consistency.

Frequently asked questions

More vegetarian soups

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Recipe

Print Recipe

Italian Farro Stew with Sun-Dried Tomato Gremolata

Total Time45 minutes mins

Course: Soup

Cuisine: Italian

Keyword: vegetarian

Servings: 8

Author: Christine Ma

Ingredients

Italian farro stew

• 1 tablespoon olive oil
• 1 medium onion chopped
• 2 carrots chopped
• 1 fennel chopped
• 2 celery ribs chopped
• 3 garlic cloves minced
• 1 pound new potatoes halved
• 6 cups vegetable stock
• 14 ounces cannellini beans with liquid
• 2 ounces parmesan rind
• ½ teaspoon red chili flakes
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 4 cups lacinto kale chopped
• 2 cups cooked farro
• salt and pepper
• grated parmesan for serving
• crusty bread for serving

Sun-dried tomato gremolata

• ½ cup parsley chopped
• ⅓ cup sun-dried tomatoes chopped
• 1 teaspoon red wine vinegar
• 1 teaspoon capers drained
• 1 garlic clove minced
• ½ cup olive oil
• salt and pepper

Instructions

• Heat 1 tablespoon oil in a large pot over medium heat. Add the chopped onion, carrots, fennel, celery, and garlic. Season with salt and pepper and saute the vegetables until softened, about 5-7 minutes.
• Add the new potatoes, vegetable stock, beans with canned liquid, parmesan rind, red chili flakes, oregano, and basil. Cover the pot and bring to a boil. Reduce heat to low and continue to simmer until the potatoes are tender, about 15 minutes.
• Meanwhile, make the sun-dried tomato gremolata. Combine chopped parsley with chopped sun-dried tomatoes, red wine vinegar, capers, garlic, and olive oil in a medium bowl. Season with salt and pepper. Set aside.
• Add the chopped kale and farro to the soup and simmer for 2 minutes or until the kale is tender. Season the soup with salt and pepper. Portion the Italian farro stew into bowls and top with grated parmesan and the sun-dried tomato gremolata. Serve with crusty bread if desired.

Notes

The sun-dried tomato gremolata can be prepared the day before.