Description
A Healthy Blue Zone Crockpot recipe packed with cannellini beans, farro, kale, and vegetables. Inspired by Blue Zone longevity, this slow cooker meal is hearty, plant-based, and perfect for meal prep.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 2 cans cannellini beans, drained and rinsed
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 3/4 cup farro
- 3 cups kale, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Sauté onion, garlic, carrots, and celery in olive oil until softened.
- Transfer sautéed vegetables to crockpot.
- Add cannellini beans, diced tomatoes, farro, zucchini, broth, thyme, oregano, salt, and pepper.
- Stir everything together gently.
- Cook on low for 6–7 hours or high for 3–4 hours.
- Add chopped kale 30 minutes before serving.
- Stir and let kale wilt into the stew.
- Taste and adjust seasoning, then serve hot.
Notes
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 14g
- Protein: 14g
- Cholesterol: 0mg