Rinse the farro in a sieve, then soak in lots of water to cover overnight. Or put farro in a pot, cover with water and bring to a boil. Reduce heat and simmer 15 minutes. Remove...

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6 servings


– 1 cup farro
– 2 cans (15 ounces each) white beans
– 3 tablespoons olive oil
– 1 medium onion, peeled and finely chopped
– 2 medium cloves garlic, peeled and minced
– 1 medium carrot, peeled and coarsely chopped
– 1 rib celery, coarsely chopped
– 1 sprig (4 inches) fresh rosemary
– 1 can (14.5 ounces) diced tomatoes
– 4 cups reduced sodium, reduced fat vegetable or chicken broth
– 2 cups chopped chard leaves
– ½ teaspoon salt
¼ teaspoon freshly ground black pepper







1. Rinse the farro in a sieve, then soak in lots of water to cover overnight. Or put farro in a pot, cover with water and bring to a boil. Reduce heat and simmer 15 minutes. Remove from heat and set aside 1 hour. Drain well.



2. Purée 1 can of beans with its liquid in a food processor or blender. Drain the other can of beans, rinsing well. Set both aside.



3. Pour the olive oil in a heavy 6-quart pot and heat on medium heat. Add onion and sauté 4 minutes. Add garlic, carrot, celery and rosemary; sauté 8 minutes or until vegetables begin to soften. Stir in farro, undrained tomatoes, bean purée and whole beans, and broth. Bring to a boil, reduce the heat and simmer 15 minutes. Stir occasionally. Add chard, salt and pepper. Continue cooking an additional 15 minutes. Test farro for doneness — it should be softened but still have some texture. Remove rosemary stem before serving.



Adapted from a recipe by Joanne Weir