Basil white bean and zucchini skillet

Instructions

1. 01

   Cook 1 1/2 cups pearled farro according to package directions. Keep warm, fluffing or separating it before serving. Combine 1/2 cup low-sodium vegetable broth, 2 cloves garlic, grated, 1 tablespoon balsamic vinegar into a smooth sauce.

2. 02

   Pat 2 cans (15 ounces each) cannellini beans, drained dry, then season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook the main ingredient until it is browned and hot throughout; transfer to a plate.

3. 03

   Add the remaining 1 tablespoon olive oil and 2 zucchini, cut into half-moons and 1 pint cherry tomatoes. Cook until crisp-tender, 4 to 6 minutes. Return the main ingredient, add the sauce, and simmer 1 to 2 minutes until glossy.

4. 04

   Season with the remaining salt and pepper. Divide the prepared base among four plates, add Basil white bean and zucchini skillet. Finish with 1 cup fresh basil leaves.