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Recipe

Tuscan Farro And Bean Soup Recipe

	Marmay / All my dishes 2 months ago 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. Prep:30m Cook:120m Servings:8	Marmay
	comforting wholesome

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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

Pick over and rinse beans.

Soak in cold water to cover by 2 inches at least 8 hours and up to 12 hours.

Alternatively, quick-soak beans. Drain well.

Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking,

then cook onion, carrots, celery, and garlic,

stirring occasionally, until onion is softened, about 10 minutes.

Stir in water, drained beans, tomato, parsley, sage, and thyme and bring to a boil,

then reduce heat and cook at a bare simmer,

partially covered, stirring occasionally and adding more water if necessary to keep beans covered,

until beans are tender, 2 to 3 hours.

Discard thyme sprigs,

then blend mixture in batches in a blender until smooth or immersion blender

transferring to a large bowl. Return soup to pot and bring to a boil.

Add farro and salt, then reduce heat and simmer,

stirring frequently, until farro is tender (it will be chewy like barley), about 30 minutes.

Stir in pepper and serve drizzled with additional oil.

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Comments

albys1 2 months ago said:
Yum, Yum and more YUM! This sounds sooooooo good!!!

cuzpat 2 months ago said:
High 5!

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