1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
4 cups tightly packed stemmed kale, chopped
2 cups pearled farro, uncooked
2 large carrots, chopped
2 stalks celery, chopped
1/2 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Heat dressing in large saucepan on medium heat. Add onions and mushrooms; cook 6 to 8 min. or until mushrooms release their liquid and are evenly browned, stirring occasionally.
Add all remaining ingredients except cheese; stir. Bring to boil; simmer on medium-low heat 30 to 35 min. or until farro and kale are tender, stirring occasionally.
Serve topped with cheese.
Prepare using fat-free reduced-sodium vegetable broth.
Prepare using KRAFT Olive Oil Vinaigrettes - Parmesan Pesto.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.