roasted tomato and white bean stew with farro
This roasted tomato and white bean stew with farro is a delicious stew recipe.
Ingredients
- ¼ cup olive oil
- 2 10 oz containers of cherry tomatoes
- 1 small onion - finely diced
- 4 garlic cloves - minced
- 1 can white beans - drained
- ½ cup farro or sub another grain, cooking time will vary
- 3-4 cups vegetable broth I used 2 but I like a thicker stew
- juice from ½ lemon
- 1 teaspoon lemon zest
- 1 cup basil - finely chopped
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon italian seasoning or ½ teaspoon oregano + ½ teaspoon thyme
- 1 tablespoon nutritional yeast
- 4 cups finely chopped kale or spinach
Instructions
- Preheat oven to 400 degrees.
- Add tomatoes and olive oil to a baking dish. Sprinkle with salt and pepper. Roast for 25-30 minutes, until the tomatoes have started to burst.
- Heat oil in a soup pot over medium heat. Add onions and cook for 5 minutes. Add garlic and cook for 5 more minutes.
- Add beans, farro, vegetable broth, basil, lemon and spices to the pot. Stir to combine. If your tomatoes are done cooking, add them in now.* Bring to a simmer and cook until farro is soft, about 15-20 minutes.
- Turn off heat. Add kale to the pot and stir until wilted.
- Serve soup with your favorite sides. I recommend sourdough.
Notes
*You can fully cook the tomatoes and then add them into the soup, or start the soup while the tomatoes are cooking and add them in at the end. As long as the tomatoes cook in the soup for at least 5 minutes this works. I have done this stew both ways, I will say the stew gets more flavorful when the tomatoes are put in at the beginning but either works!
Nutrition
Calories: 460kcalCarbohydrates: 41gProtein: 17gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 1780mgPotassium: 759mgFiber: 11gSugar: 6gVitamin A: 10738IUVitamin C: 113mgCalcium: 274mgIron: 4mg
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