# One-Pot Beans, Greens and Grains

Hearty cannellini beans, wilted greens, and chewy farro come together in a single pot with a garlicky, lemony broth that's deeply satisfying without being heavy.

_Dinner_

Prep: 15 min · Cook: 45 min · Total: 60 min · Yields: 4 servings

## Ingredients

- 3 tbsp olive oil
- 1 medium yellow onion (diced)
- 4 cloves garlic (thinly sliced)
- ½ tsp red pepper flakes
- 1 cup farro (rinsed)
- 1 can cannellini beans (15 oz, drained and rinsed)
- 4 cups vegetable broth
- 1 cup water
- 1 tsp kosher salt (plus more to taste)
- ½ tsp black pepper
- 1 bunch lacinato kale (stems removed, leaves roughly chopped)
- 2 tbsp lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- ¼ cup Parmesan (finely grated, optional)

## Instructions

1. Heat the 3 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering.
2. Add the diced yellow onion and cook, stirring occasionally, for 6–8 minutes until softened and lightly golden at the edges.
3. Add the 4 cloves garlic and 0.5 tsp red pepper flakes and cook for 1 minute, stirring constantly, until fragrant.
4. Add the 1 cup farro and stir to coat every grain in the oil. Toast for 2 minutes until the farro smells nutty.
5. Pour in the 4 cups vegetable broth and 1 cup water. Add the 1 tsp kosher salt and 0.5 tsp black pepper and bring to a boil.
6. Reduce heat to a steady simmer, cover with the lid slightly ajar, and cook for 25 minutes until the farro is just tender but still has some chew.
7. Stir in the drained cannellini beans and cook uncovered for 5 minutes to warm through and let the broth reduce slightly.
8. Add the chopped lacinato kale in two or three handfuls, stirring each addition into the pot until wilted before adding the next, about 3–4 minutes total.
9. Remove from heat and stir in the 2 tbsp lemon juice and 1 tsp lemon zest. Taste and adjust salt.
10. Ladle into bowls and finish with a drizzle of olive oil and the 0.25 cup Parmesan if using.

## Tip

> Don't skip toasting the farro — those 2 minutes in the dry oil build a nutty depth that plain simmered farro never has. If your farro is pearled, start checking for doneness at 20 minutes; whole farro can take up to 35.

Tags: one-pan, vegetarian, weeknight, comfort-food, vegan

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Canonical: https://just-recipes.io/recipes/one-pot-beans-greens-and-grains