Farro and Turkey Sausage Casserole with Spinach and Sweet Potato

3 serving Jennie-O Turkey Mild Italian Sausages (by CSR2388)
1 tbsp Extra Virgin Olive Oil
4 clove Garlic
1 cup, chopped Onions, raw
2 cup, cubes Sweet potato
10 oz Spinach chopped frozen 10 oz (by 11CAROLE)
4 cup Campbell's low sodium chicken broth
3 tbsp Parmesan Cheese, grated
1 serving Cannelloni Beans (1cup/177g boiled) (by CHAOSEMERALD)
2 serving Bob’s Red Mill Organic Farro

Remove casings from sausage, heat oil in large deep skillet or dutch oven over medium heat. Add sausage to pan and brown slightly breaking into bite size pieces. Add the chopped onions and garlic and cook until onion is starting to become translucent. Add the chopped sweet potato and spinach breaking up the spinach as it thaws. Add the Farro, Beans(rinsed and drained) with the four cups of broth, mix well. Bring the whole mixture to a good boil and immediately turn down to a simmer. Simmer until sweet potatoes are tender and the farro has absorbed most or all of the broth. If the potatoes are done and there is still a little broth just let it sit for a few minutes. Garnish with the 3 tablespoons of grated parmesan cheese. I also used fresh chopped parsley as a garnish though you could use basil or chives. I also like to add a small amount of fennel seed with the sausage on dishes like this.

Serving Size:  Six 1.5 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user JON_49726.