Chef: Jeff Tritten
Makes: 2-3 Servings
Prep Time: 10 min
Cook Time: 45 min
Total Time: 55 min
½ medium yellow onion, diced
2 medium garlic cloves minced or pressed
2 ½ c low sodium vegetable broth
1 c organic farro
1 can organic beans (white, garbanzo, others OK)
1 15 oz can diced tomatoes drained (1 ½ for fresh tomatoes)
1 c fresh spinach
¼ c fresh basil (save a bit to garnish)
1 t oregano
½ t fennel seed
½ t dried Rosemary
¼ t red pepper flakes (or more to taste)
Salt to taste
Black pepper to taste
In a large skillet, add 2/3 c vegetable broth, garlic and onions-sauté until onions are translucent.
Add farro and all spices, bring to boil and simmer 25 min.
Add all other ingredients and heat until spinach is cooked and beans are hot. Depending on liquid content, it could take a few extra min. 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 okay. Just continue simmering.
Jeff Tritten is a respectful plant-based advocate. He owns 'Respectful Living', a blog located at ARespectfulLife.com, and spends his time creating recipes, writing plant based nutritional information articles, being a small group leader for PBNSG.org, bringing plant based nutritional information to his local community at their farmers market and senior center, and creating a healthy vegan snack line. Also find him on https://www.facebook.com/ARespectfulLife/, https://www.instagram.com/respectfulliving1/,
https://twitter.com/respectfullivin, https://www.pinterest.com/MindfulLife1/, https://www.linkedin.com/in/respectful-living-74871b13a/.