Bean And Farro Soup With Cabbage And Winter Squash Recipes
BEAN SOUP WITH CABBAGE, WINTER SQUASH AND FARRO
Wondering what else you can do with the cabbage and winter squash in that box of delivered produce? Here's a meal in a bowl, perfect for a cold winter night.
Provided by Martha Rose Shulman
Categories dinner, one pot, soups and stews, main course
Time 3h45m
Yield Serves six
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Cook the onion until it begins to soften, about three minutes. Add the carrot, celery and sage, and continue to cook, stirring, until the vegetables are tender, about five minutes. Add half the garlic. Cook, stirring, until fragrant, about one minute. Add the cabbage and a generous pinch of salt, and cook, stirring often, until the cabbage is limp, about 10 minutes. Drain the soaked beans, and add them to the pot, along with the squash, bouquet garni and 2 quarts water, or enough to cover by two inches. Bring to a boil, reduce the heat, add salt to taste and simmer 1 1/2 to 2 hours until the beans are tender. Remove the bouquet garni, and discard.
- While the soup is simmering, heat the remaining olive oil over medium heat in a medium-size nonstick skillet. Add the remaining garlic and the rosemary. Cook for a half-minute to a minute until fragrant, and stir in the tomatoes. Add salt. Cook for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and the mixture is thick, beginning to stick to the pan and delicious. Stir into the soup along with the cooked farro. Continue to simmer for another 30 minutes. Taste and adjust salt, and add lots of freshly ground pepper. Serve with freshly grated Parmesan.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 4 grams, Carbohydrate 45 grams, Fat 6 grams, Fiber 12 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 659 milligrams, Sugar 7 grams
BEAN AND FARRO SOUP WITH CABBAGE AND WINTER SQUASH
This is a big, comforting soup - nothing fancy, just a hearty potage with lots of texture and layers of sweet and savory, earthy and vegetal flavors. Serve it to hungry houseguests and children for lunch or dinner.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 2h15m
Yield Serves six to eight
Number Of Ingredients 18
Steps:
- Drain the beans. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and cook the onion until it begins to soften, about three minutes. Add the carrot, celery and sage, and continue to cook, stirring, until tender, about five minutes. Add half the garlic, and cook, stirring, until fragrant, about one minute. Add the cabbage and 1/2 teaspoon salt, and cook, stirring often, until limp, about 10 minutes. Add the beans, bouquet garni and 2 quarts water, or enough to cover by 2 inches. Bring to a boil, add salt to taste, reduce the heat and simmer one hour. Stir in the squash, and continue to simmer for 30 minutes to an hour, until the beans and squash are tender. Using an immersion blender, partially puree the soup to thicken it, or puree 2 cups in a blender. (If using a blender, do this in batches and cover the blender with a kitchen towel to avoid hot soup splashing). Return to the pot.
- While the soup is simmering, combine the farro or wheat berries and 2 cups water in a medium saucepan and bring to a boil. Add 1/4 to 1/2 teaspoon salt (to taste), reduce the heat, cover and simmer until tender, about 45 minutes. If there is water left in the pan, drain.
- Heat the remaining oil in a medium-size skillet over medium heat, and add the garlic and rosemary. Cook for 30 seconds to a minute, until fragrant, and stir in the tomatoes. Add salt to taste, and cook, stirring often, until the tomatoes have cooked down and the mixture is thick, beginning to stick to the pan and delicious, 10 to 15 minutes. Stir into the soup. Continue to simmer for another 30 minutes. Stir in the farro. Taste and adjust salt, and add lots of freshly ground pepper. Serve with freshly grated Parmesan.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 5 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 552 milligrams, Sugar 7 grams
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