Farro And Bean Soup
- 1 1/4 cups chickpeas or 1 1/2 cups
- cannellini beans soaked overnight (or combination of both)
- 3 tablespoons extra-virgin olive oil
- 1 onion peeled, chopped
- 2 carrots peeled, chopped
- 2 celery ribs chopped
- 4 large garlic cloves minced
- 2 teaspoons chopped fresh sage
- 2 teaspoons marjoram
- 2 cups diced canned plum tomatoes
- 8 cups water or vegetable stock or as needed
- 3/4 cup uncooked farro
- 2 cups chopped cooked greens (optional)
- 2 teaspoons salt plus
- Salt to taste
- Freshly-ground black pepper to taste
- Extra-virgin 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.
This recipe yields 6 servings.
Per Servings: 400 Cal; 14g Prot; 16g Total Fat (3 Sat. Fat); 51g Carb.; 5mg Chol; 230mg Sod.; 14g Fiber.
Wine Suggestions: The full-bodied texture of the chickpeas and farro pairs with a Cabernet Sauvignon. Try Concha Y Toro Casillero del Diablo Cabernet Sauvignon.