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+ servings
white bean and farro bowl with carrots and leeks in a bowl, with ingredients on table

Easy White Bean and Farro Bowl

Clean out your fridge and pantry with this easy white bean and farro bowl. It's packed with satisfying ingredients and subtle flavor.
Course dinner, Lunch
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1 person


  • Medium Skillet
  • Measuring Spoons
  • Measuring Cups
  • rubber spatula


  • 2 cups chicken broth
  • cup uncooked farro
  • ½ tablespoon butter
  • whole leek
  • ½ stalk celery
  • ½ whole carrot
  • whole white onion
  • ½ teaspoon Italian seasoning
  • cup cannellini beans


  • Bring 2 c chicken broth to a boil, in a medium pot. Add ⅓ c uncooked farro to boiling water, cook, covered for 20-30 minutes, or until farro is chewy and tender. 
  • While farro is cooking, slice ⅓ whole leek thinly, then rinse well. Slice ½ stalk celery, ½ whole carrot, and ⅛ whole onion into evenly sliced pieces. Add veggies and ½ tablespoon butter to hot frying pan. Cook for 6-8 minutes, then add ½ teaspoon Italian seasoning and ⅔ c cooked Cannellini beans, cook for another 3-5 minutes or until leeks and beans are soft and warm. 
  • Layer farro, then beans and vegetables into a bowl. Eat immediately.



  • Use vegetable broth (and olive oil) to make this vegan.
  • Buy precooked farro to save time.
  • Swap leeks for shallots if you don't have any.
  • Substitute any white bean for Cannellini beans
  • Save leftover veggies to use in chicken noodle or another simple broth soup.