Creamy Tomato Basil Recipe with Beans + Farro

Creamy Tomato Basil Recipe

with beans + farro

Once in a while I discover a new food and get a little obsessed with it. That is my current situation about farro. Ask the Good Life Crew and they would attest to how often I am talking about cooking with it and LOVING IT! I’ll tell you all about farro in a minute.

But first, I gotta say this recipe ticks a lot of boxes for me. It is a totally different way to enjoy the plant based staple of “beans + rice.” It is high in protein, creamy + delicious, and my kids also love it! Plus, it saves really well in the fridge making left over lunches a yummy delight. It quickly became a family favourite!

Needless to say, I hope you give this one a try - healthy comfort food that is down right delicious.

FARRO

My new favourite grain

Farro comes from Italy, and it’s roots live up to its culinary reputation. Unlike rice, farro is a bit more similar to pasta in it’s texture, and ease of cooking (simply cook in hot water and drain out anything left)!

Farro is high in protein with 14g for a 1/2 cup serving! It’s rich in nutrients, minerals and antioxidants and has an incredibly pleasing texture.

It is delicious, versatile and easy to cook!

Recipe adapted from Oh She Glows Italian one pot buttery tomato, white bans + farro

Creamy Tomato Basil Recipe

with beans + farro

INGREDIENTS

• 1/3 cup vegan butter or olive oil

• 1 onion, diced

• 8 large garlic cloves, minced

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

• 1/2 tsp dried parsley

• 1 cup farro

• 1/2 cup water

• 1.5 cups marinara sauce

• 1 can white kidney beans drained and rinsed

• 1/3 cup oil packed sunddried tomatoes, drained and chopped

• 3 tbsp nutritional yeast

• 3/4 tsp sea salt

• black pepper

• 1 tsp fresh lemon juice

• 3/4 cup fresh basil leaves, finely chopped

• 1 cup spinach, finely chopped

DIRECTIONS

Cook 1 cup of farro according to package directions, drain and set aside.

While farro cooking, heat a large pot on the stove, then melt the butter. Add the onion and cook until very soft, about 10 minutes.

Add the garlic and heat until fragrant - about 30 seconds

Add the garlic powder, onion powder and dried parsley and cook for about 1 minutes.

Add the water, marinara, beans, sun dried tomatoes, nutritional yeas, salt and epper. Stir to comnine.

Bring to a boil, then reduce heat and simmer for 20 minutes.

Add the cooked and drained farro along with the chopped basil and stir to combine - let simmer on low for another few minutes to get all the flavour soaked in!

Remove from heat and stir in chopped basil.

ENJOY!

XO, Andrea