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Bring 2 quarts (8 cups) of water to a boil. Add farro and cook according to package directions. Drain and set aside. In the meanwhile make the stew.
In a large pan or dutch oven, heat 1 tablespoon of olive oil over medium heat. Cut sausage into ¼-inch slices and add to the pot in a single layer. Cook until lightly browned, about 3 minutes on each side. Transfer to a plate and set aside.
Add 2 tablespoons oil to the same pan. Reduce heat to medium-low and add garlic, onions, bell pepper, pepper flakes, and oregano, saute for 1 minute.
Increase heat to medium. Add zucchini and saute for 3 minutes, until tender but not completely cooked about 3 minutes.
Cut the stems off the swiss chard and discard. Slice the leaves crosswise into 2-inch strips and then add to the pot, saute until just wilted about 2 minutes.
Turn heat to medium high. Add chopped tomatoes and ¼ cup of the tomato sauce from the can, cook for 2 minutes. Add the sausage to reheat, cook about 2 minutes.
Add beans and ½ of the cooked farro, stir and simmer for 2 minutes. Season with salt and pepper as needed.
Add more farro to the bottom of the serving bowls if desired, then add stew on top. Garnish with basil and parsley and serve.