I stumbled upon this recipe while reminiscing about a trip to Tuscany with my friend. I remember us sitting at a small trattoria, surrounded by rolling hills and vineyards, savoring the most incredible, rustic dishes. This Tuscan White Bean and Farro Grain Bowl is my attempt to recreate that magic. It’s wholesome, hearty, and packed with the kind of simple, vibrant flavors that just warm you from the inside out. It's also super adaptable. I had a friend make it and she added some grilled chicken on top.
What I adore most about this bowl is its incredible versatility. You can enjoy it warm on a chilly evening or at room temperature for a light lunch. It's also a fantastic make-ahead meal, as the flavors deepen and meld together beautifully overnight. Feel free to adapt the recipe to your liking! Add more vegetables, swap out the herbs, or throw in some leftover roasted chicken for added protein. The possibilities are endless, and that’s what makes cooking so fun, don't you think?
Required Equipments
- Large Bowl
- Medium Saucepan
- Whisk
- Ladle
- Cutting Board
- Chef's Knife
Tuscan White Bean and Farro Grain Bowl: Frequently Asked Questions
Tuscan White Bean and Farro Grain Bowl
This Tuscan White Bean and Farro Grain Bowl is a hearty, healthy, and flavorful dish packed with plant-based protein and fiber. It's the perfect comfort food for a cozy night in or a nutritious lunch on the go.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Get Started: Rinse the farro under cold water. This helps remove any excess starch and prevents it from becoming gummy.
- Cook the Farro: In a medium saucepan, combine the rinsed farro with 3 cups of vegetable broth or water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the farro is tender and the liquid is absorbed. Fluff with a fork and set aside. I sometimes add a bay leaf for extra flavor!
- Sauté Aromatics: While the farro is cooking, heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic, chopped carrot, and celery; cook for another 3-5 minutes until fragrant and slightly softened. Be careful not to burn the garlic; it can turn bitter very quickly!
- Add Beans and Broth: Stir in the drained and rinsed white beans, diced tomatoes, dried oregano, dried basil, and red pepper flakes (if using). Pour in the remaining 4 cups of vegetable broth. Bring to a simmer.
- Simmer: Reduce the heat to low, cover, and let the soup simmer for at least 20 minutes, or up to 1 hour, to allow the flavors to meld together beautifully. The longer it simmers, the richer the flavor will be! Don't forget to stir it occasionally so it doesn't stick to the bottom of the pot.
- Season: Stir in the lemon juice and chopped fresh parsley and kale or spinach. Season with salt and pepper to taste. Adjust the seasonings as needed – a little extra salt can really bring out the flavors. Remove from heat.
- Assemble Bowls: Divide the cooked farro among bowls. Ladle the Tuscan white bean mixture over the farro. Drizzle with extra virgin olive oil and garnish with grated Parmesan cheese (if using) and a sprig of fresh parsley. Serve immediately and enjoy!
- Optional: For an extra layer of flavor and texture, consider adding a swirl of pesto or a dollop of ricotta cheese on top of each bowl. I've also tried adding a sprinkle of toasted pine nuts, which adds a nice crunch! Play around with different toppings to customize the bowls to your liking.
📝 Notes
🍎 Nutrition
Calories: 420 kcal
Protein: 20g
Fat: 12g
Carbohydrates: 65g
Fiber: 15g
Calcium: 150mg
