Bean and Farro Soup

By skidivr595

This soup tastes like something an Italian farmhouse cook might make: rich with flavor, sustaining in a way only the best soups can be, and able to take the deepest winter chill off your bones.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 gloves garlic, chopped
• 2 stalks celery with leaves, chopped
• 3 carrots, chopped
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon dried rubbed sage
• 5 cups chicken broth
• 1 14.5 ounce can diced tomatoes, with juices
• 1 14.5 ounce can kidney beans, drained and rinsed
• 1 14.5 ounce can chickpeas, drained and rinsed
• 1 cup farro

Preparation

Step 1

In a large soup pot, heat olive oil over moderately high heat, then sauté onion, garlic, celery and carrots until onion is translucent. Add basil, rosemary, crushed red pepper, sage, and chicken broth. Stir in tomatoes, kidney beans, chickpeas, and farro. Raise heat, bring soup to a boil, then reduce and simmer until farro is tender.