Slow Cooker Sourdough Tuscan White Bean and Farro Stew with Bread Bowls

Name: Slow Cooker Sourdough Tuscan White Bean and Farro Stew with Bread Bowls
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 4 servings
Cuisine: Tuscan
Ingredients: 6 cups (1416 ml) vegetable broth; 3 cans (15 oz / 425 g each) (1275 g drained) canned cannellini beans (white beans), drained and rinsed; ¾ cup (150 g) pearl farro, rinsed; 6 cups loosely packed (200 g) fresh curly or lacinato kale, stemmed and chopped into bite-size pieces; 6 cloves (30 g) garlic cloves, minced; 1 medium (180 g) yellow onion, diced; 2 medium (180 g) carrots, diced; 2 stalks (100 g) celery stalks, diced; 2 tbsp (30 g) tomato paste; 2 tbsp (30 ml) extra-virgin olive oil; 2 leaves bay leaves; 4 sprigs (8 g) fresh thyme sprigs; 2 sprigs (4 g) fresh rosemary sprigs; 1 tsp (6 g) kosher salt; ½ tsp (2½ ml) freshly ground black pepper; ¼ tsp (1.3 ml) crushed red pepper flakes (optional); 4 rolls (200 g each) round sourdough rolls or small boules, room temperature or warm; ½ cup grated (50 g) Parmigiano-Reggiano cheese, finely grated (optional); 3 tbsp (12 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A hearty, rustic Italian-inspired stew combining creamy white beans, nutty farro, and tender kale simmered low and slow, served in hollowed sourdough bread bowls. Earthy herbs and garlic infuse the broth while the bread absorbs the savory liquid, making each bite satisfying and complete.

Prep: 20 min
Cook: 8 hr
Wait: 30 min
Total: 8 hr 50 min
Makes: 4 bread bowls with stew

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Ingredients

4 servings

For the stew
6 cups (1416 ml) vegetable broth
3 cans (15 oz / 425 g each) (1275 g drained) canned cannellini beans (white beans), drained and rinsed
¾ cup (150 g) pearl farro, rinsed
6 cups loosely packed (200 g) fresh curly or lacinato kale, stemmed and chopped into bite-size pieces
6 cloves (30 g) garlic cloves, minced
1 medium (180 g) yellow onion, diced
2 medium (180 g) carrots, diced
2 stalks (100 g) celery stalks, diced
2 tbsp (30 g) tomato paste
2 tbsp (30 ml) extra-virgin olive oil
2 leaves bay leaves
4 sprigs (8 g) fresh thyme sprigs
2 sprigs (4 g) fresh rosemary sprigs
1 tsp (6 g) kosher salt
½ tsp (2.5 ml) freshly ground black pepper
¼ tsp (1.3 ml) crushed red pepper flakes (optional)
For serving
4 rolls (200 g each) round sourdough rolls or small boules, room temperature or warm
½ cup grated (50 g) Parmigiano-Reggiano cheese, finely grated (optional)
3 tbsp (12 g) fresh flat-leaf parsley, finely chopped (optional)

Equipment (8)

5- to 6-quart (4.7–5.7 L) slow cooker
Large cutting board
Chef's knife
Wooden spoon or silicone spatula
Serrated bread knife
Small spoon or melon baller (for hollowing bread)
4 bread bowls or round sourdough rolls (approximately 4–5 inches / 10–13 cm diameter)
Instant-read thermometer (optional, for bean doneness)

Steps

Before you start

Read the full recipe—slow cooker time is 8 hours, so plan accordingly.
If using dried beans, soak them overnight and cook until tender before adding to the slow cooker; or use two 15-oz (425 g) cans of white beans, drained and rinsed.
Have your slow cooker on hand and prepare bread bowls 1–2 hours before serving so they're warm and fresh.

1
Sauté the aromatic base
- Heat the 2 tbsp (30 ml) olive oil in a large skillet over medium heat.
- Add the diced onion, carrot, and celery, stirring occasionally for 5–6 minutes until softened and fragrant.
- Stir in the minced garlic and tomato paste, cooking for 1–2 minutes more until the garlic is no longer raw and the paste is lightly caramelized.
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Ready when: Vegetables are softened and fragrant; garlic no longer raw
Tip: Cooking the tomato paste slightly deepens its flavor and reduces any tinny taste.
2
Build the stew
- Transfer the sautéed vegetables to the slow cooker.
- Add the 6 cups (1416 ml) vegetable broth, 3 cans (drained and rinsed) white beans, and the 0.75 cup (150 g) rinsed pearl farro.
- Tuck in the 2 bay leaves, 4 thyme sprigs, and 2 rosemary sprigs.
- Season with 1 tsp (6 g) kosher salt and 0.5 tsp freshly ground black pepper.
- If using it, add the red pepper flakes.
- Stir gently to combine.
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Ready when: All ingredients submerged and well combined
Tip: Don't skip rinsing the farro—it removes the outer starch layer and prevents the stew from becoming gluey.
3
Cook the stew low and slow
- Cover the slow cooker and cook on the LOW setting for 8 hours.
- The beans should be completely tender, the farro should have absorbed liquid and softened while remaining slightly chewy, and the broth should be rich and flavorful.
- After 7 hours, check and stir if needed.
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Ready when: White beans are creamy and collapse easily when pressed; farro is tender but still has a slight bite
Tip: Resist opening the lid in the first 6 hours—each lift releases heat and extends cooking time by 15–20 minutes.
4
Prepare the bread bowls
- About 1 hour before the stew finishes, use a serrated bread knife to carefully cut off the top quarter of each sourdough roll.
- Using a small spoon or melon baller, gently scoop out the interior of each roll, leaving about a 0.5-inch (1.25 cm) thick shell.
- Set the hollowed bowls aside on a baking sheet.
- (You can use the bread scraps in soup or toast them for croutons.)
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Ready when: Bread shells are hollow with an even 0.5-inch wall
Tip: Hollow the bowls while the bread is still at room temperature—it's easier to scoop without crumbling.
5
Finish and season the stew
- Remove the bay leaves, thyme sprigs, and rosemary sprigs from the slow cooker.
- Fold in the 6 cups (200 g) chopped kale, stirring gently so it wilts into the hot broth.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Let the kale soften for 3–5 minutes.
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Ready when: Kale is dark green and tender, fully wilted into the broth
Tip: Add the kale at the very end to preserve its vibrant color and slight texture.
6
Warm the bread bowlsOven 350°F / 175°C
- While the kale wilts, place the hollowed bread bowls on a baking sheet and warm them in a 350°F (177°C) oven for 5–7 minutes, just until heated through but still soft.
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Ready when: Bread bowls are warm to the touch and fragrant
Tip: Warming the bowls prevents them from absorbing liquid too quickly and becoming mushy.
7
Serve in the bread bowls
- Use a slotted spoon to ladle the stew generously into each warm bread bowl, dividing the beans, farro, kale, and broth evenly.
- Drizzle any remaining broth around and into the bowls.
- Top each with a small handful of grated Parmigiano-Reggiano (if using) and fresh chopped parsley (if using).
- Serve immediately with any extra bread on the side for dipping.
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Ready when: Bowls are filled, topped, and ready to eat while still hot
Tip: Encourage diners to break off pieces of the bread bowl and use them to scoop up the stew—it's part of the charm.

Good to know

Tips

This stew is naturally vegan if you skip the Parmigiano-Reggiano topping—the farro and beans provide plenty of substance and fiber.
For extra depth, use a combination of vegetable broth and a splash of dry white wine or sherry, substituting wine for 0.5 to 1 cup (120–240 ml) of the broth.
If your slow cooker runs hot, use the MEDIUM setting instead of LOW and begin checking the stew at the 6-hour mark.
Sourdough bread has excellent keeping qualities—you can prepare the bread bowls 1–2 hours ahead and keep them loosely covered on the counter, then warm them just before serving.

Make ahead

The stew can be made up to 2 days ahead. Cool it completely, then store it covered in the refrigerator. Reheat gently in the slow cooker on LOW for 1–2 hours, stirring occasionally, or in a large pot over medium-low heat on the stovetop. Prepare fresh bread bowls on the day of serving for the best texture.

Storage & reheating

Store leftover stew (without bread bowls) in an airtight container in the refrigerator for up to 3 days. It freezes beautifully for up to 3 months in a freezer-safe container; thaw overnight in the fridge and reheat gently. Store any leftover bread bowls separately in a breadbox or sealed container at room temperature for up to 2 days, or freeze for up to 1 month (wrap individually in plastic wrap, then foil). Refresh frozen bread in a 350°F (177°C) oven for 10–15 minutes.

Substitutions

pearl farro → pearl barley or Arborio rice. Both cook to tenderness in about the same time. Use the same quantity. Barley will give a similar nutty flavor; rice will make the stew slightly creamier.
fresh curly or lacinato kale → fresh spinach or Swiss chard. Add spinach at the very end (it wilts almost instantly); chard can go in with the spinach but may need an extra minute. Use the same weight.
canned cannellini beans (white beans) → cannellini beans or great Northern beans (dried, soaked and cooked) or canned chickpeas. If using dried beans, soak overnight, cook until tender (about 1.5 hours), then add to the slow cooker in step 2. Chickpeas will add a slightly different flavor but work well in this hearty stew.
round sourdough rolls or small boules → crusty sourdough rolls or round focaccia. Any sturdy, flavorful bread works. Just ensure it's thick enough to scoop without falling apart.