Tuscan Farro And Bean Soup |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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I had this soup in Lucca Italy this summer. I just had to have it again. If you cannot find Farro, spelt or wheat berry will also work. If you can find the Farro it is worth the cost. Whole Foods does carry it. Ingredients:
1 cup dried borlotti or cranberry beans |
3 tablespoons extra-virgin olive oil plus additional for drizzling |
1 large onion, coarsely chopped |
2 carrots, coarsely chopped |
1 celery rib, coarsely chopped |
2 garlic cloves, smashed and peeled |
10 cups water |
1 large tomato (1/2 lb), coarsely chopped |
1/4 cup loosely packed fresh flat-leaf parsley leaves |
10 fresh sage leaves |
3 sprigs fresh thyme |
1 cup whole-grain farro |
2 1/2 teaspoons salt |
1/2 teaspoon black pepper |
Directions:
1. Pick over and rinse beans.
2. Soak in cold water to cover by 2 inches at least 8 hours and up to 12 hours.
3. Alternatively, quick-soak beans. Drain well.
4. Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking,
5. then cook onion, carrots, celery, and garlic,
6. stirring occasionally, until onion is softened, about 10 minutes.
7. Stir in water, drained beans, tomato, parsley, sage, and thyme and bring to a boil,
8. then reduce heat and cook at a bare simmer,
9. partially covered, stirring occasionally and adding more water if necessary to keep beans covered,
10. until beans are tender, 2 to 3 hours.
11. Discard thyme sprigs,
12. then blend mixture in batches in a blender until smooth or immersion blender
13. transferring to a large bowl. Return soup to pot and bring to a boil.
14. Add farro and salt, then reduce heat and simmer,
15. stirring frequently, until farro is tender (it will be chewy like barley), about 30 minutes.
16. Stir in pepper and serve drizzled with additional oil.
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