Simple Farro Soup
Ingredients
- 1 pound / 16 oz / 453g red beans, soaked for at least 4 hours preferably overnight, then drained ⓘ
- 10 cups / 2.5 liters water ⓘ
- 1/4 cup extra-virgin olive oil ⓘ
- 1 medium onion, chopped
- 28 ounce / 800g can whole, peeled tomatoes, drained and chopped ⓘ
- 1 medium carrot, chopped ⓘ
- 3 small-med (1/2 pound / 8 oz) new potatoes, chopped ⓘ
- Parmesan and olive oil to serve or whisk together a bit of leftover harissa and some olive oil for a spicier drizzle.
Instructions
- 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. Start with a teaspoon of salt 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).
- To reheat leftovers, add water to thin the stew out, and readjust the seasoning.
Nutrition & Diet Analysis (per serving)
504
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).