Tuscan Farro and Bean Soup
From marmay 15 years agoIngredients
- 1 cup dried borlotti or cranberry beans shopping list
- 3 tablespoons extra-virgin olive oil plus additional for drizzling shopping list
- 1 large onion, coarsely chopped shopping list
- 2 carrots, coarsely chopped shopping list
- 1 celery rib, coarsely chopped shopping list
- 2 garlic cloves, smashed and peeled shopping list
- 10 cups water shopping list
- 1 large tomato (1/2 lb), coarsely chopped shopping list
- 1/4 cup loosely packed fresh flat-leaf parsley leaves shopping list
- 10 fresh sage leaves shopping list
- 3 sprigs fresh thyme shopping list
- 1 cup whole-grain farro shopping list
- 2 1/2 teaspoons salt shopping list
- 1/2 teaspoon black pepper shopping list
How to make it
- 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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