Italian Borlotti Bean Stew with Farro and Leeks

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

Large Pot
Knife
Cutting Board

Ingredients

2 tablespoons olive oil
2 leeks, cleaned and sliced
3 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
1 cup farro, rinsed
2 cans (15 oz each) borlotti beans, drained and rinsed
1 can (14 oz) diced tomatoes
4 cups vegetable broth
2 sprigs fresh rosemary
2 bay leaves
Salt and black pepper to taste
2 tablespoons chopped fresh parsley

Instructions

Heat the olive oil in a large pot over medium heat. Add the sliced leeks and cook for 4 minutes until they soften.
Stir in the minced garlic, diced carrots, and diced celery. Cook for another 3 minutes.
Add the rinsed farro and stir to coat it with the vegetables and oil.
Pour in the diced tomatoes and vegetable broth. Add the rosemary sprigs and bay leaves.
Bring the mixture to a simmer. Cover the pot and cook for 25 minutes, stirring once or twice.
Stir in the drained borlotti beans. Continue simmering uncovered for 10 minutes until the farro is tender.
Remove the rosemary sprigs and bay leaves. Season with salt and black pepper. Stir in the chopped parsley just before serving.

Notes

If the stew thickens too much after sitting, add a splash of broth when reheating. Use canned borlotti beans for speed, but dried beans work if you soak and cook them ahead. The parsley adds a fresh note at the end, so do not skip it.

Course: Main Course
Cuisine: Italian
Equipment: Large Pot, Knife, Cutting Board