This is a super easy Tuscan Style Farro and Bean Skillet Recipe.
I sometimes double this recipe so there are plenty of leftovers!
It can also be chilled and served as a cold side dish or salad.
| Prep Time | 10 Minutes |
| Cook Time | 45 Minutes |
| Servings |
People
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Ingredients
- 1/2 Medium Yellow Onion Diced
- 2 Medium Garlic Cloves Minced or Pressed
- 2.5 Cups Low Sodium Vegetable Broth
- 1 Cup Organic Farro
- 1 Can Organic Beans Drained and Rinsed (White or Garbanzo, others OK)
- 1 15 oz Can Diced Tomatoes Drained (or 1 & 1/2 Cups fresh tomato)
- 1 Cup Fresh Spinach
- 1/4 cup Fresh Basil (Plus some to top dish)
- 1 tsp Oregano
- 1/2 tsp Fennel Seed
- 1/2 tsp Dried Rosemary
- 1/4 tsp Red Pepper Flakes (or more to taste)
- Salt To Taste (Optional)
- Black Pepper To Taste
Ingredients
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Instructions
- In large skillet, add 1/2 cup vegetable broth, garlic, and onions - saute until onions are translucent.
- Add Farro, and all spices, bring to a boil and simmer 25 minutes
- Add All other ingredients and heat until spinach is cooked and beans are hot. Depending on liquid content, it could take a few extra minutes. Simmer until liquids are absorbed.
- This is what it will look like when it is almost done cooking. If you need to drain off a little liquid, that is ok. Just simmer until absorbed. See next serving pic.
- Serve!
Recipe Notes
PLEASE PIN THIS ON PINTEREST!
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