Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Increase heat to medium. Add zucchini and saute for 3 minutes, until tender but not completely cooked about 3 minutes.

Step 5

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.

Step 6

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.

Step 7

Add beans and ½ of the cooked farro, stir and simmer for 2 minutes. Season with salt and pepper as needed.

Step 8

Add more farro to the bottom of the serving bowls if desired, then add stew on top. Garnish with basil and parsley and serve.