Farro and Bean Soup
|Author:||Inspired by Vegetarian Times, 2002.10|
|1 1/4 cups||garbanzo beans (or 1 1/2 cups cannel-lini beans or combination), soaked overnight|
|3 tbsp.||olive oil|
|1||onion, peeled and chopped|
|2||carrots, peeled and chopped|
|2||ribs celery, chopped|
|4||large cloves garlic, minced|
|2 tsp.||each chopped fresh sage and marjoram|
|28 oz.||diced canned plum tomatoes *2 cups)|
|8 cups||vegetable broth, or as needed|
|3/4 cups||farro, uncooked|
|2 cups||greens, chopped & cooked, optional|
|2 tsp.||salt and freshly ground black pepper to taste|
|black pepper, to taste|
|olive oil for garnish|
|Parmesan cheese, for garnish|
- Pick over dried chickpeas and/or beans to remove any debris. Rinse well and cover with water to soak overnight. Drain, cover with 5 cups cold water again. Bring to a boil, cook for about 5 minutes, turn off heat and let sit for an hour. Drain.
- Heat olive oil in large saucepan over medium heat, add chopped vegetables and herbs and sauté for 8 minutes. Add chickpeas or beans, tomatoes, water or stock and 2 teaspoons salt, and bring to a boil. Reduce heat to low and cook, covered, for about 1 hour, or until chickpeas or beans are tender. Adjust seasonings with salt and pepper. For creamier soup, purée 1 cup chickpea mixture and add back to pan.
- Cook farro in separate saucepan in large quantity of boiling, salted water. When al dente, drain and add to soup. Add optional cooked greens. Stir well, and simmer soup 15 minutes more. Stir often to prevent scorching. Ladle into soup bowls and top with olive oil, grated Parmesan cheese and freshly ground black pepper.
|Amount per serving
|% Daily Value*|
|Total Fat 16g||25%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 51g||17%|
|Dietary Fiber 14g||56%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.