Sage & White Bean Farro Stew

Why This Recipe

Week-after-Thanksgiving vibe: done with turkey, still want depth. Rubbed-sage forward, mushroom umami, chewy farro, creamy beans. Like someone opened the herb drawer in November and let the cold air in — earthy, quiet, and weirdly satisfying.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 large carrot, diced
• 1 rib celery, diced
• 1 tbsp tomato paste
• 1 tsp mushroom powder
• ¾ cup dry farro, rinsed
• 2 cans (15 oz each) great northern beans (or cannellini beans)
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups vegetable broth
• 1½ tsp rubbed sage
• 1 tsp dried thyme
• Salt and pepper to taste.

Instructions

1. Prep: Dice onion, carrot, celery; mince garlic. Drain/rinse great northern beans. Rinse farro.
2. Sauté: Olive oil + onion, carrot, celery—3–4 min until soft. Add garlic—30–60 seconds.
3. Bloom: Add thyme. Cook 1 min. Stir constantly.
4. Deglaze: Add broth. Stir well, scraping bottom clean.
5. Combine: Add diced tomatoes, tomato paste, farro, beans, mushroom powder, rubbed sage. Stir well. Cancel sauté.
6. Cook: Seal → High pressure 12 min → Natural release 10 min → Vent
7. Adjust: Stir. Add salt, pepper to taste. Add thickener or sauté 2-3 minutes if needed.

Macros per 1½-cup serving (approximate)

• Calories: 385 kcals
• Protein: 30g
• Carbs: 62g
• Fat: 6g
• Fiber: 14g

Pair with 6 Triscuits for 33g protein, 17g fiber, and 505 kcals.

Pro Tips

• Start with ½ tsp salt and 4 grinds of pepper.
• If cooking for single meal, consider bumping spices 50%.
• Triscuit test: If stew runs off a cracker, it needs thickening. Mix 1 tbsp cornstarch + 2 tbsp cold water, switch to Sauté, stir in slurry, simmer 2–3 minutes.
• [additional tips]

Storage

• Fridge → 5 days.
• Freezer → 3 months.

Reheat

90 seconds in microwave. Day-one fresh.