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
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
1. Sauté onion, garlic, carrots, and celery in olive oil until softened.
2. Transfer sautéed vegetables to crockpot.
3. Add cannellini beans, diced tomatoes, farro, zucchini, broth, thyme, oregano, salt, and pepper.
4. Stir everything together gently.
5. Cook on low for 6–7 hours or high for 3–4 hours.
6. Add chopped kale 30 minutes before serving.
7. Stir and let kale wilt into the stew.
8. Taste and adjust seasoning, then serve hot.
Notes
This stew thickens as it cools, so feel free to add extra broth when reheating.
You can substitute farro with brown rice or barley if preferred.
For extra brightness, finish with lemon juice or fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Crockpot
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg