Beans and Greens “Risotto” from Dan Buettner’s Blue Zones One Pot Meals

• 2 TBSP EVOO (try our Chef’s Blend from Lazio)
• 1/2 yellow onion, finely chopped
• 2 garlic cloves, minced
• 3 sprigs oregano, leaves stripped and chopped
• 3 sprigs rosemary, leaves stripped and chopped
• 3 sprigs thyme, leaves stripped and chopped
• 1 bay leaf

NOTE: we will provide the herbs to you for the recipe in the shop or ship with the ingredients.

• 8 ounces spinach, chopped (try our Organic Girl organic spinach)
• 1 cup farro, rinsed and soaked overnight in 4 cups of water and drained (NOTE: our Pearl Emmer of Tuscany Farro: NO soaking required!)
• 2 cups cooked cannellini beans (try our cannellini beans)
• 2 cups vegetable stock (try our Aneto vegetable broth)
• Juice of 1/2 a lemon
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup Italian parsley, chopped (for garnish)

In a large skillet, heat the EVOO over medium high heat until shimmering. Add onion, sauté til translucent. Add the garlic and cook for an additional two minutes, then add all of the spices and the bay leaf, and stir well.

Add the spinach, stir to combine, and cook until totally wilted, about 5 minutes. Add the farro, beans, stock, lemon juice, salt, pepper, and stir gently to combine.

Bring to a boil, then lower to a simmer and cover. Cook until the farro is tender, about 20 minutes. Serve with parsley as garnish.

To purchase Dan Buettner's The Blue Zones Kitchen: One Pot Meals: 100 Recipes to Live to 100, click HERE.