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Simple Farro & Bean Soup

As noted up above, if you use dried beans by all means use the bean broth in your soup. It’s wonderful. Use it in combination with water to equal about 9 cups. Also, you can certainly experiment with other grains here, for example, whole wheat berries, or pearled barley. Just keep in mind the non-pearled grains will take longer to cook. Brown rice could also work. And lastly...this freezes well, so you can let it cool, then bag and freeze it. I didn’t have celery the last time around, but had plenty of green onions, so I chopped a bunch up and used them. Plenty of flexibility here!

Ingredients

  • 1 pound dried beans, cooked OR a 28-ounce can of chickpeas or cannellini beans, drained
  • 1/4 cup extra-virgin olive oil

  • 1 large yellow or white onion, chopped
  • 2 stalks celery, chopped
  • 1 teaspoon fine grain sea salt
  • 28 ounce can whole, peeled tomatoes, chopped (with liquid)
  • 1 medium carrot, chopped
  • 3 medium waxy new potatoes, cut 1/2-inch
  • 2 cups pearled farro
  • 5-6 big handfuls of chopped cabbage, kale, and/or greens (~1-2 heads de-stemmed)
  • Serve with any/all of the following: grated cheese, chopped olives, herby drizzle, olive oil, or a harissa drizzle

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. When you go to reheat leftovers you may need to add water to thin the stew out, and then readjust the seasoning.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Serves 12

Notes

Serves 12