20 Easy Vegetable Stew Ideas You’ll love

8. Italian White Bean Vegetable Farro Stew with Sausage

Ingredients

• 1 cup farro, uncooked
• 3 tablespoons olive oil, extra-virgin
• 14 ounces Italian sausage, cut into ¼-inch slices
• 2 pounds swiss chard, stems discarded and leaves cut crosswise into 2-inch strips
• 3 cloves garlic, thinly sliced
• 2 tablespoons yellow onion, minced
• 1/2 cup red bell pepper, ¼-inch dice
• 1/4 teaspoon red pepper flakes, crushed
• 1/2 teaspoon dried oregano, or 1chopped fresh
• 2 cups zucchini, sliced, 1/4-inch thick
• 1 1/2 cups whole tomatoes, canned, chopped (reserve sauce)
• 16 ounces cannellini beans, drained and rinsed
• 1/4 cup basil, chopped fresh
• 1/4 cup parsley, chopped fresh

Instructions

1. Bring 2 quarts (8 cups) of water to a boil. Add farro and cook according to package directions. Drain and set aside. In the meanwhile make the stew.
2. In a large pan or dutch oven, heat 1 tablespoon of olive oil over medium heat. Add sliced sausage in a single layer and cooked until lightly browned, about 3 minutes on each side. Transfer to a plate and set aside.
3. Add 2 tablespoons oil to the same pan. Reduce heat to medium-low and add garlic, onions, bell pepper, pepper flakes and oregano, saute for 1 minute until garlic is golden
4. Increase heat to medium. Add zucchini and saute for 3 minutes, until tender but not completely cooked about 3 minutes.
5. Add swiss chard, saute until just wilted about 2 minutes.
6. Turn heat to medium high. Add chopped tomatoes and ¼ cup of the tomato sauce from the can, cook for 2 minutes. Add the sausage to reheat, cook about 2 minutes. Add beans and ½ of the cooked farro, stir and simmer for 2 minutes. Season with salt and pepper as needed. Add more farro to the bottom of the serving bowls if desired, then add stew on top. Garnish with basil and parsley and serve.

Recipe Source