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Recipe Summary

prep:
15 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, heat the oil over medium heat. Add the pancetta. Cook until golden, about 4 minutes. Add the onion; cook until soft, about 5 minutes. Add the garlic and rosemary; cook 30 seconds more.

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  • Stir in the broth, beans, tomatoes, and farro. Bring to a boil; simmer 10 minutes. Stir in the spinach until just wilted; season with salt and pepper to taste. Ladle into bowls; top with Parmesan.

Weekend-Prepped Farro
  • Prepare1 1/4 cups farro according to package directions. Cool and store in the fridge.

Nutrition Facts

357 calories; fat 11g; cholesterol 12mg; saturated fat 4g; carbohydrates 44g; mono fat 2g; insoluble fiber 9g; sugars 4g; protein 20g; vitamin a 3209.2IU; vitamin c 21.5mg; niacin equivalents 0.1mg; vitamin b6 0.1mg; folate 84.7mcg; vitamin b12 0.1mcg; sodium 691mg; potassium 50mg; calcium 243mg; iron 3.8mg.
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