On a recent visit to Tuscany and the glorious walled city of Lucca, I sampled this wonderfully satisfying soup. Some recipes using this grain suggest overnight soaking, but I have never found it necessary. However, to save on preparation time, you could substitute canned beans for the dried. Serve with crusty Tuscan bread.
- 1 cup chopped red onion
- 1 medium leek (white and pale green part), rinsed well and sliced
- 2 cloves garlic, minced
- 1 cup chopped celery
- 1 cup diced peeled potatoes
- 14-oz. can chopped tomatoes
- 2 Tbs. chopped fresh sage or 2 tsp. dried
- 2 Tbs. chopped fresh rosemary or 2 tsp. dried
- 2 Tbs. chopped fresh marjoram or 2 tsp. dried
- 4 to 6 cups vegetable stock or broth
- 1 cup farro, rinsed and drained
- 2 cups cooked or canned white or cranberry beans (rinsed if canned)
- 2 Tbs. olive oil
In large pot, heat oil over medium-high heat. Add onion, leek and garlic and cook, stirring often, until onion and leek are softened, about 10 minutes. Add celery, potatoes, tomatoes, sage, rosemary and marjoram and cook, stirring occasionally, 10 minutes.
Add stock and bring soup to a boil. Add farro and beans. Season with salt and pepper. Reduce heat to low, cover and simmer, stirring occasionally, until farro is tender, 35 to 40 minutes. (If soup becomes too thick, add a little hot water.) Serve warm.
- Calories: 302
- Carbohydrate Content: 52 g
- Fat Content: 6 g
- Fiber Content: 8 g
- Protein Content: 11 g
- Saturated Fat Content: 1 g
- Sodium Content: 89 mg