Thursday, May 21, 2015

Farro and Bean Soup

This soup is loosely based on a Tuscan soup made of borlotti beans, kale, and farro. This is a hearty bean and grain soup that's got added greens. I've changed theingredients slightly, so they are easy to find in your local grocery. But, the taste remains similar. Together, these products make for a tasty soup. It's easy to understand why this is a favorite in Italy, and why this may become a new favorite in your home, too.


4 slices bacon
1 Tbs olive oil
1/2 cup chopped onion
1/ tsp minced garlic
1/2 cup diced carrot
1/4 cup sliced celery
1 quart low sodium stock (chicken, turkey, or vegetable)
up to 2 cups water
1 cup 10 minute farro
1 can cannellini beans (or other white beans)
1 5 oz package baby spinach
1/4 cup chopped Italian parsley
1/2 tsp sea salt (to taste)
1/4 tsp ground pepper (to taste)


Cook the bacon in a nonstick skillet. Drain and discard the bacon fat. Heat the olive oil in the skillet over medium heat. Add the onion, garlic, carrot, and celery. Cook for about 5 minutes, until the onion begins to turn translucent. Add the stock, along with the farro and beans. Bring to a boil. Reduce the heat to a simmer and cook for about 10 minutes, until the farro is tender. Add water if the soup gets too thick. Add the spinach and parsley, and cook an additional minute, just until the spinach wilts. Add salt and pepper to taste.

Stealthy Cooking Tip: Serve this with a tomato salad for a full meal. 

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