Simple Farro & Bean Soup
- Number of Servings: 12
Ingredients
1 pound / 16 oz / 453g red beans, soaked for at least 4 hours preferably overnight, then drained10 cups / 2.5 liters water1/4 cup extra-virgin olive oil1 medium onion, chopped28 ounce / 800g can whole, peeled tomatoes, drained and chopped1 medium carrot, chopped3 small-med (1/2 pound / 8 oz) new potatoes, chopped2 stalks celery2 cups / 13 oz / 370 g pearled farro1 - 2 cups water or vegetable brothfine grain sea salt to taste1/2 head / 9 oz savoy cabbage, chopped1/2 bunch / 4 oz kale, de-stemmed and choppedParmesan and olive oil to serve. Or do what I did with this bowl - whisk together a bit of leftover harissa and some olive oil for a spicier drizzle.
Cook the beans in a large pot or stock pot with the 10 cups / 2 1/2 liters of water. When the beans are cooked, remove a generous scoop of them from the pot, place in a bowl and mash them well. Return to the pot.
In a separate pan, saute the onion in the olive oil over medium-high heat. Just when it begins to color add them to the bean broth. Stir in the tomatoes, carrot, potatoes, celery, and farro. Bring to a boil again, then dial the heat down to a simmer. Cook, stirring occasionally, until the farro is cooked through, 20 - 30 minutes. Be sure the vegetbles are cooked through as well. If you need to stir in more water or broth do so one cup at a time until the stew is the consistency you like. Taste. You are going to need to salt quite a bit. Start with a teaspoon and go from there until the flavors become bright.
Stir in the cabbage and kale, and cook a few minutes more, until they collapse. Serve topped with plenty of freshly grated Parmesan and a generous drizzle of good olive oil (or alternately harissa oil/feta).
When you go to reheat leftovers you may need to add water to thin the stew out, and then readjust the seasoning.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user CATCH23.
In a separate pan, saute the onion in the olive oil over medium-high heat. Just when it begins to color add them to the bean broth. Stir in the tomatoes, carrot, potatoes, celery, and farro. Bring to a boil again, then dial the heat down to a simmer. Cook, stirring occasionally, until the farro is cooked through, 20 - 30 minutes. Be sure the vegetbles are cooked through as well. If you need to stir in more water or broth do so one cup at a time until the stew is the consistency you like. Taste. You are going to need to salt quite a bit. Start with a teaspoon and go from there until the flavors become bright.
Stir in the cabbage and kale, and cook a few minutes more, until they collapse. Serve topped with plenty of freshly grated Parmesan and a generous drizzle of good olive oil (or alternately harissa oil/feta).
When you go to reheat leftovers you may need to add water to thin the stew out, and then readjust the seasoning.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user CATCH23.
Nutritional Info Amount Per Serving
- Calories: 267.5
- Total Fat: 5.0 g
- Cholesterol: 1.2 mg
- Sodium: 475.3 mg
- Total Carbs: 49.9 g
- Dietary Fiber: 11.5 g
- Protein: 9.0 g
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