Farro and Bean Soup
1 lb. dried beans, cooked OR a 28-ounce can of chickpeas or
cannellini beans, drained
¼ cup olive oil
1 large yellow or white onion, chopped
2 stalks celery, chopped
1 teaspoon salt
28-ounce can whole, peeled tomatoes, chopped (with liquid)
1 medium carrot, chopped
3 medium new potatoes, cut into ½-inch pieces
2 cups pearled farro
5-6 big handfuls of chopped kale or collards (1-2 bunches
Serve with grated cheese, chopped olives, or fresh chopped
- If you want a creamier broth for
your soup mash ¾ cup of the beans.
- In a large soup pot over medium-high
heat combine the olive oil, onions, celery and salt. Sauté until the onions
start to brown a bit, 7-10 minutes. Stir
in the tomatoes and cook for another minute or two. Add the carrot, potatoes, farro and 9 cups of
water. Bring to a boil, and then turn
down to a simmer. Cook, stirring
occasionally, until the farro is cooked through, 20-30 minutes. Be sure the vegetables are tender through as
well. If you need to stir in more water or broth do so ½ cup at a time until
the stem is the consistency you like.
Taste and add a bit more salt if needed.
- Stir in the beans, bring back up to
a simmer, and then stir in the kale or collards. Cook another few minutes until it
collapses. Serve in bowls topped with
freshly grated Parmesan, chopped olives, and/or fresh herbs.
- When you go to reheat leftovers, you
may need to add water to thin the stew out, and then readjust the seasoning.