Tuscan Farro and White Bean Soup

[Guest guest]

Tuscan Farro and White Bean Soup

6 Servings—Vegan

 

On a recent visit to Tuscany and the glorious walled

city of Lucca, I sampled this wonderfully satisfying

soup. Some recipes using this grain suggest overnight

soaking, but I have never found it necessary. However,

to save on preparation time, you could substitute

canned beans for the dried. Serve with crusty Tuscan

bread.

 

1 cup chopped red onion

1 medium leek (white and pale green part), rinsed well

and sliced

2 cloves garlic, minced

1 cup chopped celery

1 cup diced peeled potatoes

14-oz. can chopped tomatoes

2 Tbs. chopped fresh sage or 2 tsp. dried

2 Tbs. chopped fresh rosemary or 2 tsp. dried

2 Tbs. chopped fresh marjoram or 2 tsp. dried

4 to 6 cups vegetable stock or broth

1 cup farro, rinsed and drained

2 cups cooked or canned white or cranberry beans

(rinsed if canned)

Salt and freshly ground black pepper to taste

2 Tbs. olive oil

In large pot, heat oil over medium-high heat. Add

onion, leek and garlic and cook, stirring often, until

onion and leek are softened, about 10 minutes. Add

celery, potatoes, tomatoes, sage, rosemary and

marjoram and cook, stirring occasionally, 10 minutes.

 

Add stock and bring soup to a boil. Add farro and

beans. Season with salt and pepper. Reduce heat to

low, cover and simmer, stirring occasionally, until

farro is tender, 35 to 40 minutes. (If soup becomes

too thick, add a little hot water.) Serve warm.

 

PER serving: 302 CAL; 11 G PROT; 6 TOTAL FAT (1 SAT.

FAT); 52 G CARB.; CHOL; 89 MG SOD.; 8 FIBER

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

ParadeMark 12: 30,31

 

 

 

Tax Center - online filing with TurboTax

http://taxes./