Ingredient Checklist


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.

  • 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; 11 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 12 mg cholesterol; 691 mg sodium. 50 mg potassium; 44 g carbohydrates; 9 g fiber; 4 g sugar; 20 g protein; 0 g trans fatty acid; 3209 IU vitamin a; 22 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 85 mcg folate; 0 mcg vitamin b12; 243 mg calcium; 4 mg iron;