Thanksgiving is over, and it's time to re-group with a healthful dish that's warm and comforting. I also think the Monday after a big cooking weekend is the perfect time to pull out the slow cooker, and this Slow Cooker Vegetarian Cannellini Bean and Kale Soup that I made recently can even cook all day on low if you're at work. I used chicken stock because that's what I had in the freezer, but if you use vegetable stock and skip the shaved Parmesan, this tasty soup can easily be vegan, and whichever way you choose, I promise this is a delicious Meatless Monday option.
One thing that's fun about eating less meat is the way it helps you discover delicious new foods that you might otherwise have missed. I remember how excited I was when I first tried farro, a type of whole grain wheat from Italy that's becoming more popular in the U.S. Some types of farro need to be pre-soaked, but if you look in an Italian market you can find a type called "semi-perlato" that cooks quickly. When I saw this recipe for Farro Risotto with Cannellini and Basil on FamilyStyle Food, it sounded like a perfect Meatless Monday dish, and if you haven't had farro, I'm betting you'll like it. (Farro is not gluten-free but most recipes using it can be made with brown rice for a gluten-free version.)
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