Roasted Tomato White Beans with Farro

2 cans Cannellini Beans - rinsed
1 pint grape tomatoes
2 cloves garlic (in paper)
1/2 cup dry farro (I use Trader Joe's 10 min Farro)
1 15 oz can tomato sauce (good organic kind)
2 cups spinach, chopped
1/2 cup water
1 tsp dried oregano
1/2 tsp dried basil
Chicken stock
Parmesan cheese

1.  Preheat oven to 400.
2.  Toss the tomatoes and garlic in olive oil and roast in the oven until slightly brown, about 20 minutes.  Flip the tomatoes half way through.
3.  While the tomatoes cook, cook the farro according to package directions using chicken stock instead of water.
4.  Incorporate beans, roasted tomatoes, roasted garlic (remove from paper and smash into pot), cooked farro, spinach, tomato sauce, spices and water in a large sauce pan.  Stir to combine and simmer over low heat for 10 minutes or more to allow flavors to combine.  Add salt, pepper or red pepper flakes as desired.
5.  Serve, topped with parmesan cheese (if desired) and any protein.  I like to serve with fish or mixed with zucchini noodles as a "pasta" sauce.