Set a medium saucepan of well-salted water over high heat and bring it to a boil.

Rinse the farro in a fine-mesh strainer.

Add the farro to the boiling water in the saucepan. Cook at a steady boil for 22 to 28 minutes, until the grains are tender but still a little chewy.

While the farro cooks, grate half of the cucumber on the large holes of a box grater. Dice the remaining cucumber and set it aside for the bowls.

Put the grated cucumber in a clean kitchen towel or a few paper towels and squeeze out as much liquid as you can. This keeps the yogurt sauce thick instead of watery.

Put the Greek yogurt in a medium bowl. Stir in the squeezed grated cucumber, the chopped dill, 1 teaspoon of lemon zest, and 1 tablespoon of lemon juice.

Season the yogurt mixture with 1/2 teaspoon kosher salt and a few grinds of black pepper. Set the bowl aside, or chill it if your kitchen is warm.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the drained cannellini beans to the skillet with 2 tablespoons water, 1/2 teaspoon kosher salt, and a few grinds of black pepper.

Cook the beans for 3 to 4 minutes, stirring once or twice, until they are hot. Press on some of the beans with the back of a spoon so a few break open and make the mixture lightly creamy.

Add the spinach to the skillet a handful at a time. Stir until the spinach is wilted and mixed through the beans, about 2 minutes.

Squeeze 1 tablespoon of lemon juice into the bean mixture. Stir once, then transfer the beans and spinach to a bowl or plate.

Wipe out the skillet if it looks wet, then return it to medium-high heat. Add 1 tablespoon olive oil.