White Bean & Farro Stew

A comforting stew to keep you warm all winter.
  • 10 min

    To prep

  • Easy


  • 4


  • Calories

    597 Kcal

  • Salt reduction


  • Seasonality

    Fall, Winter

  • 2 tablespoons oil, divided
  • 8oz cremini mushrooms, quartered (makes about 3 cups)
  • 1/2 teaspoon chopped rosemary
  • 2 leeks, chopped (about 4 cups)
  • 1 (15.5oz) can white beans, drained and rinsed
  • 1 (14.5oz) can diced tomatoes
  • 1-1/2 cups (8.8oz) farro
  • 4 cups chopped chard
  • 5 tablespoons Yondu


    1. Heat oil in heavy large pot over medium heat. Add leeks; sauté until soft, stirring often, about 5 minutes.
    Add mushrooms and rosemary; increase heat to medium-high and sauté until mushrooms begin to brown, stirring often, about 7 minutes.
    2. Add tomatoes sauce and beans; stir 1 minute. Add farro and 4 cups water; bring to boil. Reduce heat to low, cover, and simmer until farro is tender, about 15 minutes.
    3. Add chard and Yondu; stir until chard is just wilted, about 1 minute. Ladle into bowls, garnish with shavings of parmesan cheese, if desired.

    When reheating, add more water and Yondu.

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