Ingredients
Directions
Sauté the veggies: Heat a large stovetop pan over medium-high heat. Add the onion, celery, and carrots, cooking until the onion is translucent, about 3 minutes. Add 1–2 tablespoons of water as needed to deglaze the pan.
Add the garlic and cook for another minute, again adding 1–2 tablespoons of water as needed to deglaze the pan.
Add the beans, diced tomatoes, thyme, coriander, and bay leaves. Cook for an additional 2 minutes.
Add the tomato sauce, water, and kale. Bring to a boil, then reduce the heat to simmer for 15–20 minutes, stirring occasionally.
Remove from the heat, carefully remove the bay leaves, and stir in the basil.
Add salt and pepper to taste, as well as crushed red pepper flakes, if desired.
Divide between four plates, on top of a bed of farro if desired.
Chef's Notes
Substitutions
Substitute organic red bell pepper in place of carrots or celery.
Use another white bean in place of butter beans, such as chickpeas, great northern beans, or cannellini beans.
Substitute another leafy green for kale, such as spinach, Swiss chard, or collard greens.
Use fresh minced rosemary or oregano in place of thyme.
Substitute another whole grain of choice for farro, such as brown rice, wild rice, or quinoa.
Gluten-free
Use quinoa, amaranth, buckwheat, sorghum, or millet in place of farro.
Prep Ahead
Cut the onion, celery, and carrots ahead of time and store in an airtight container in the refrigerator for up to 2 days before making this recipe.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Sauté the veggies: Heat a large stovetop pan over medium-high heat. Add the onion, celery, and carrots, cooking until the onion is translucent, about 3 minutes. Add 1–2 tablespoons of water as needed to deglaze the pan.
Add the garlic and cook for another minute, again adding 1–2 tablespoons of water as needed to deglaze the pan.
Add the beans, diced tomatoes, thyme, coriander, and bay leaves. Cook for an additional 2 minutes.
Add the tomato sauce, water, and kale. Bring to a boil, then reduce the heat to simmer for 15–20 minutes, stirring occasionally.
Remove from the heat, carefully remove the bay leaves, and stir in the basil.
Add salt and pepper to taste, as well as crushed red pepper flakes, if desired.
Divide between four plates, on top of a bed of farro if desired.