start after lunch so
farro can have its hour
of simmering time
source, 6 servings
olive oil & vegan butter, 2 c mirepoix, kosher salt & pepper, 6 c broth, 4 cloves peeled garlic, 1 c dry farro, 1 can small white beans, drained & rinsed; 1 can diced tomatoes & liquid, 1/4 c parsley, 1/4 c basil
cook mirepoix & garlic in fat & spices until translucent; add beans, tomatoes, farro, broth, simmer until tender; turn off heat, add herbs
haikuveg 