TUSCAN FARRO SOUP
Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could use spelt or barley with good results.
Provided by Mark Bittman
Categories dinner, weekday, appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
- Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 10 grams, Carbohydrate 86 grams, Fat 13 grams, Fiber 16 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1467 milligrams, Sugar 15 grams
FARRO AND BEAN SOUP
This is a thick, hearty Tuscan-inspired potage with farro and beans. Red, kidney, pinto or borlotti beans (or a blend) most resemble the beans used in Tuscany. The farro and beans are soaked together, then cooked with aromatics, tomatoes and pancetta. The pancetta can be left out for a perfectly delicious vegetarian version.
Provided by Martha Rose Shulman
Categories soups and stews, main course, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Combine beans and farro in a bowl and cover with 1 1/2 quarts water. Soak for 4 to 6 hours, or overnight.
- Heat 1 tablespoon of the olive oil in a large, heavy soup pot or casserole over medium heat and add half the pancetta, if using, and half the onions. Cook, stirring often, until tender, about 5 minutes, and stir in half the garlic. Cook, stirring, until garlic is fragrant, about 30 seconds.
- Add beans and farro, along with the soaking water. Add another 1 1/2 quarts water and bouquet garni and bring to a gentle boil. Skim foam, reduce heat, cover and simmer 1 hour.
- Meanwhile, heat the remaining olive oil in a heavy skillet and add pancetta. (If not using pancetta, add the remaining onion and the carrot, celery and leeks now.) Cook, stirring often, until pancetta releases some of its fat. Add the remaining onion, and carrot, celery and leeks. Add a generous pinch of salt and cook, stirring often, until vegetables are tender, 5 to 8 minutes.
- Stir in the remaining garlic and the sage. Cook until garlic is fragrant, about 30 seconds to 1 minute, add the tomatoes and juice, and salt to taste. Cook, stirring, until tomatoes have cooked down slightly and the mixture is very fragrant, about 10 minutes. Stir into the beans and farro and mix well.
- Add the tomato paste and salt to taste. (You will need a generous amount.) Continue to simmer 30 to 45 minutes, or until beans and farro are very tender and the soup thick, almost creamy. Add pepper, taste and adjust salt. Remove bouquet garni.
- Stir in the parsley and additional chopped sage if desired. Serve with a drizzle of olive oil and a sprinkling of Parmesan over each bowl.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 5 grams, Carbohydrate 55 grams, Fat 6 grams, Fiber 17 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 494 milligrams, Sugar 7 grams
KALE, WHITE BEAN, AND FARRO SOUP
Cannellini beans provide protein and fiber in this fragrant, steaming broth with Kale, White Bean, and Farro Soup. It's loaded with vegetables, grains, and herbs.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h25m
Number Of Ingredients 10
Steps:
- Heat oil in a medium pot over medium. Add onion, carrot, and celery and cook, stirring, until vegetables are tender, 6 to 8 minutes. Add sage and tomatoes; cook, stirring, 2 minutes. Add 6 cups water, kale, and beans; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, partially covered, stirring occasionally, until greens are tender, 30 minutes. Let cool slightly.
- Transfer 2 cups of soup to a blender; puree. Return to pot; stir in farro and season with salt and pepper. Serve with a drizzle of oil.
TUSCAN FARRO AND BEAN SOUP
Provided by Beth Elon
Categories Soup/Stew Blender Bean Garlic Onion Tomato Dinner Lunch Vegan Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- 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 (use caution when blending hot liquids), 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.
ROTISSERIE CHICKEN, WHITE BEAN AND FARRO SOUP
A rotisserie chicken is such a great grocery store purchase for meal prep. Not only does it provide a delicious product that saves you time, but you can use all the parts of the chicken in a variety of ways. In this recipe, I'll show you how to make a broth out of the bones and then use that broth and the shredded meat to make a simple yet delicious soup that keeps well in the fridge or freezer. Make sure to store the soup in portions that work for you or your family, so you can easily defrost the amount you need at any one time. I also use my big batch farro recipe to add a grain to the soup without a lot of extra effort.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the chicken broth: Add the chicken carcass, thyme, rosemary, oregano, onion, 10 cups cold or room-temperature water, 1 tablespoon salt and 1/4 teaspoon pepper to a 4 1/2-quart Dutch oven or large saucepan. Bring the water to a boil and immediately reduce to a simmer. Simmer until the broth has a rich chicken flavor, about 15 minutes. Strain the mixture, making sure to remove all bones and large pieces; it is okay if some of the dried spices go through your strainer. Either use the broth immediately to make this soup or cool completely, then store in an airtight container in the refrigerator for up to 4 days or in the freezer for 2 to 3 months.
- For the rotisserie chicken, white bean and farro soup: Heat the olive oil in a 4 1/2-quart Dutch oven or large saucepan over medium heat. When the oil is hot, add the parsley and zucchini and cook until the zucchini is softened and just beginning to brown in parts, about 5 minutes; season with salt. Add the escarole, stirring to fold it in evenly with the zucchini to help it cook down. Continue to cook, stirring, until the escarole is completely wilted and any excess water from it has cooked off, about 5 minutes; season with salt.
- Add the chicken broth and bring to a simmer; this will take different amounts of time depending on if you are using broth from the refrigerator or if you are immediately using the broth after making it. Either way, warm the broth through before stirring in the shredded chicken, white beans and farro. Continue to simmer to warm through the last ingredients, about 5 minutes; add salt to taste. Remove from the heat and stir in the lemon juice. Ladle the soup into bowls and garnish with Parmesan.
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TUSCAN FARRO SOUP WITH BEANS - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
5/5 (6)Calories 333 per servingCategory Main Course
- Add the olive oil (1 tbsp) and chopped carrot, celery and onion to large pot and saute gently on a medium/low heat until soft. Add the pancetta (1/2 cup/100g) and garlic (2 cloves) and cook for a further 2-3 minutes, stirring occasionally.
- Rinse the canned borlotti beans (3 cups/800g) and add them to the vegetables and pancetta with 2 cups/500ml of vegetable stock.
- Blitz the beans, veg and pancetta into a puree using a hand-held blender ( don't worry if it's not completely smooth as long as the majority of the mixture has been pureed)
- Rinse the farro thoroughly under running cold water. Put the soup back over a medium heat and add the farro (1 cup/180g).
SIMPLE FARRO & BEAN SOUP - 101 COOKBOOKS
From 101cookbooks.com
3.9/5 (22)Category Dinner, Main Course, SoupCuisine Italian, Mediterranean, VegetarianTotal Time 1 hr
- If you want a creamier broth for your soup mash 3/4 cup of the beans. I find it’s easiest to just do it with my hands, and set all the beans aside.
- In your largest soup pot over medium-high heat combine the olive oil, onions, celery, and salt. Sauté until the onions start to brown a bit, 7 - 10 minutes. Stir in the tomatoes and cook for another minute or two. Add the carrot, potatoes, farro and nine cups of water. Bring to a boil and then dial back to a simmer. Cook, stirring occasionally, until the farro is cooked through, 20 - 30 minutes. Be sure the vegetables are tender through as well. If you need to stir in more water or broth do so 1/2 cup at a time until the stew is the consistency you like. Taste and add a bit more salt if needed.
- Stir in the beans, bring back up to a simmer, and then stir in the kale or cabbage. Cook another few minutes until it collapses. Serve in bowls topped with plenty of freshly grated Parmesan and a generous drizzle of good olive oil (or alternately harissa oil/feta), or any of the suggested toppings.
- When you go to reheat leftovers you may need to add water to thin the stew out, and then readjust the seasoning.
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