All RecipesGrain Bowls · One-Pot

Italian Tomatoes, White Beans and Greens with Farro

40 minutes·Serves 4

This dish is among my favorites. Not only is it beautiful, with its vivid combination of red tomatoes, white beans, and vibrant greens. But for a dish I’d serve at a dinner party, it’s absurdly easy to pull together—an exception to the too-good-to-be-true rule. The farro, a type of high-protein, high-fiber whole-grain wheat, lends a pleasantly chewy texture to this dish. To prevent it from sticking to the pan, stir in olive oil towards the end of the cooking process. Use fresh cherry tomatoes if you can, but canned diced tomatoes also work. Serve this hearty Italian dish in rustic ceramic bowls and top off with pesto sauce and chopped fresh basil. Buon appetito!

Ingredients

  • 2 cups vegetable broth
  • 1 cup farro
  • 2 cups cherry tomatoes, halved (about 1 pint)
  • 1 leek, thinly sliced
  • 4 garlic cloves, minced
  • 1 teaspoon salt, plus more if needed
  • 2 cups stemmed and chopped kale
  • 1 teaspoon Italian seasoning
  • 1 (15-ounce) can butter beans, drained and rinsed
  • 2 tablespoons olive oil
  • Freshly ground black pepper

Serving suggestion

4 teaspoons pesto sauce

Grated Parmesan cheese

Chopped fresh basil

Instructions

  1. 1Bring the vegetable broth, farro, tomatoes, leek, garlic, and salt to a boil in a medium-sized pot over high heat. Lower the heat to medium-low, and simmer for about 15 minutes.
  2. 2Add the kale, Italian seasoning, and butter beans. Partially cover the pot and continue to simmer until the liquid has been absorbed and the farro is cooked, about 15 minutes. Add more water or broth as needed to keep it from drying out.
  3. 3Stir in the olive oil, scraping up the bottom with the spoon so the farro mixture doesn’t stick. Season with additional salt and black pepper to taste.
  4. 4Spoon the mixture into bowls and top with pesto sauce, grated Parmesan cheese, and chopped basil.

Easy Ingredient Swaps

↔1 can (14-ounces) diced tomatoes for the cherry tomatoes

↔½ yellow onion, chopped, for the leek

↔Fresh spinach or frozen spinach (8 ounces) for the kale

↔Herbs de Provence for the Italian seasoning

↔Any white bean for the butter beans

↔Nutritional yeast for the grated Parmesan

↔Creamy Herb Yogurt Sauce (p. 146) for the pesto

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