Italian One-Pot Buttery Tomato, White Beans and Farro

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Ingredients:

  • 3 TBL extra-virgin olive oil

  • 2 cups diced onion (1 large)

  • 3 gloves garlic, minced

  • 1 TBL Penzeys Italian Seasoning

  • 1 tsp Penzeys red pepper flakes

  • 1 cup, dry quick cooking farro, rinsed and drained

  • 2 1/4 cup water

  • 1 1/4 cup low sodium marinara sauce (I make my own)

  • 1 can low sodium white beans, rinsed and drained

  • 1/3 cup oil packed unsalted sun-dried tomatoes, drained and minced

  • 1/2 tsp fine sea salt, to taste

  • Freshly ground black pepper

  • 1/2 to 1 1/2 tsp fresh lemon juice, to taste

  • 4 cups fresh baby spinach

  • 3/4 cup fresh basil leaves for garnish

Method

  1. In a large pot, heat oil over medium heat. Add onion and garlic and saute, reducing heat as necessary to prevent burning, 7-9 minutes, until the onion is soft.

  2. Stir in Italian seasoning and red pepper. Cook for 1 minute or until fragrant.

  3. Add farro to pot, stir and cook for another minute.

  4. Add water, marinara, drained beans, sun-dried tomatoes and a dash of salt and pepper. Stir to combine.

  5. Incase heat to high and bring to low boil. Immediately reduce the heat to medium. Simmer rapidly, uncovered, stirring frequently for 18-23 minutes, then check farro. Add the spinach when the farro is tender and sauce is thickening. Allow spinach to wilt. Squeeze in fresh lemon juice. Taste and add salt, pepper and red pepper flakes if desired. Plate and top with fresh basil and parmesan if desired.