Tuscan Bean and Farro Soup

By lromito

Ingredients

• 2 shallots chopped
• 1 small onion chopped
• 4 garlic clives 2 sliced and 2 peeled
• 1/4 cup olive oil
• 1 small potato peeled and diced
• 2 plum tomatoes, chopped
• 6 basil leaves
• 2 oregano sprig, leaves only
• 1 1/4 cup dried cannelini beans soaked overnight, drained and rinsed
• 3/4 cup farro, soaked overnight drained and rinsed
• salt and pepper
• 1 rosemary sprig

Details

Servings 6

Preparation

Step 1

In large soup pot saute the shallots onions and sliced garlic in 2 T. oil. until just wilted about 5 min.
Add the potato, tomatoes basil and oregano and cook over medium heat for 20 min. stir in the beans then add enough water to cover

Bring to boil over med. heat. lower to simmer. Fold in the farro and add just enough cool water to cover. Season.

Cook until the beans and the farro are done about 1 hour over low heqat. Stirring once in a while to prevent sticking.

In another pan heat the remaining oil with peeled garlic and rosemary. about 2 minutes. Discard the garlic and rosemary. Distriube the soup and garnish with the infused olive oil.