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Slow Cooker Cannellini, Farro, and Spinach Stew recipes

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  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 3 large garlic cloves, minced
  • 1 tablespoon tomato paste
  • ½ teaspoon chili flakes
  • 1 large sprig rosemary, finely chopped
  • 1 ½ cups dried cannellini beans
  • ½ cup farro
  • 1 15-ounce can diced tomatoes
  • 8 cups veggie stock
  • 1 tablespoon kosher salt
  • 1 pound cleaned baby spinach
  • 6 fried eggs, optional
  • parmesan cheese
Servings: 6

  1. Heat the oil in a sauté pan over medium-high heat. Add the diced onion and a pinch of salt and cook for about 8 minutes, or until the onions are translucent and just starting to brown.
  2. Add the garlic and cook for 30 seconds, stirring to make sure it hits the pan and becomes fragrant.
  3. Add the tomato paste, chili flakes, and rosemary and cook for 1 more minute.
  4. Transfer the mixture to your crockpot. Add the beans, farro, diced tomatoes, vegetable stock, the 1 tablespoon salt.
  5. Cover the crockpot and set to cook for 7 hours on the slow-cook low function.
  6. Right before serving, add the baby spinach and stir to wilt.
  7. When ready to serve, top each portion with a fried egg, some freshly grated Parmesan cheese, a drizzle of good olive oil, and a generous pinch of sea salt.

Estimated Nutrient Breakdown:

Calories: 3,045.41
Weight: 3,610.28g
Total Fat: 104.46g
Saturated Fat: 23.00g
Trans-Fat: 0.09g
Monounsaturated Fat: 55.30g
Polyunsaturated Fat: 19.05g
Protein: 181.30g

Cholesterol: 943.01g
Sodium: 8,368.19g
Calcium: 1,615.95g
Magnesium: 1,227.90g
Potassium: 11,900.71g
Iron: 60.07g
Zink: 23.18g
Phosphorus: 2,621.26

Vit A: 2,745.45
Vit B1: 5.30
Vit B2: 4.44
Vit B3: 45.11
Vit B6: 4.48
Vit B12: 2.14
Vit D: 4.86
Vit E: 4.86
Vit K1: 2,266.06


Caution: Sulfites,FODMAP
Health Notes: Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: These recipes are beautiful!

Author: Goop
Tags: Wild Food Box

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