Farro And Bean Soup Recipes

FARRO AND BEAN SOUP

Steps:

• Combine beans and farro in a bowl and cover with 1 1/2 quarts water. Soak for 4 to 6 hours, or overnight.
• Heat 1 tablespoon of the olive oil in a large, heavy soup pot or casserole over medium heat and add half the pancetta, if using, and half the onions. Cook, stirring often, until tender, about 5 minutes, and stir in half the garlic. Cook, stirring, until garlic is fragrant, about 30 seconds.
• Add beans and farro, along with the soaking water. Add another 1 1/2 quarts water and bouquet garni and bring to a gentle boil. Skim foam, reduce heat, cover and simmer 1 hour.
• Meanwhile, heat the remaining olive oil in a heavy skillet and add pancetta. (If not using pancetta, add the remaining onion and the carrot, celery and leeks now.) Cook, stirring often, until pancetta releases some of its fat. Add the remaining onion, and carrot, celery and leeks. Add a generous pinch of salt and cook, stirring often, until vegetables are tender, 5 to 8 minutes.
• Stir in the remaining garlic and the sage. Cook until garlic is fragrant, about 30 seconds to 1 minute, add the tomatoes and juice, and salt to taste. Cook, stirring, until tomatoes have cooked down slightly and the mixture is very fragrant, about 10 minutes. Stir into the beans and farro and mix well.
• Add the tomato paste and salt to taste. (You will need a generous amount.) Continue to simmer 30 to 45 minutes, or until beans and farro are very tender and the soup thick, almost creamy. Add pepper, taste and adjust salt. Remove bouquet garni.
• Stir in the parsley and additional chopped sage if desired. Serve with a drizzle of olive oil and a sprinkling of Parmesan over each bowl.

TUSCAN FARRO SOUP

Steps:

• Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
• Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.

FARRO AND BEAN SOUP, TUSCAN STYLE

Steps:

• In a large heavy soup pot on med to high heat, heat up olive oil.
• Toss in carrots, celery, and onions, and saute till onions become soft.
• Drain the white beans and throw into pot.
• Also drop in the farro, stir and season with paprika, salt and pepper.
• Pour in water, lower heat, stir, cover and let simmer for about 1 hour or till beans and farro are to your textured liking.

MUSHROOM AND FARRO SOUP

Steps:

• Heat oil in a large pot over medium heat. Add mushrooms, onion, carrot, celery, and garlic. Cook, stirring occasionally, until vegetables have softened and moisture has evaporated, 7 to 10 minutes.
• Add farro to the pot and cook, stirring frequently, for 2 to 3 minutes. Season with garlic powder, onion powder, thyme, oregano, bay leaf, salt, and pepper. Pour in white wine and cook until wine has mostly evaporated, 3 to 5 minutes. Pour in broth and bring to a boil. Cover, reduce heat to low, and cook until farro is softened, 20 to 25 minutes.
• Stir in frozen peas and cook until heated through, 1 to 2 minutes. Adjust salt and pepper to taste. Remove soup from heat and discard bay leaf before serving.

KALE, WHITE BEAN, AND FARRO SOUP

Steps:

• Heat oil in a medium pot over medium. Add onion, carrot, and celery and cook, stirring, until vegetables are tender, 6 to 8 minutes. Add sage and tomatoes; cook, stirring, 2 minutes. Add 6 cups water, kale, and beans; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, partially covered, stirring occasionally, until greens are tender, 30 minutes. Let cool slightly.
• Transfer 2 cups of soup to a blender; puree. Return to pot; stir in farro and season with salt and pepper. Serve with a drizzle of oil.

VEGAN FARRO AND BEAN SOUP

Steps:

• In a heavy bottomed pot, bring 1 quart of water to a boil with ½ tsp salt. Add farro, cover, and cook for 25 minutes until farro is soft and tender. Drain and set cooked farro aside in a bowl.
• Wipe down the same pot and place back on the stove. Add enough olive oil to coat the bottom of the pot. Turn the heat up to medium. Once hot, add onion, carrot, celery, garlic, 1 tsp salt, several turns of black pepper, and spices. Cook for 5-6 minutes, stirring frequently until vegetables are soft and fragrant. Stir in tomato paste and tahini. Cook for 1 minute.
• Add rinsed and drained beans and cooked farro to the pot. Stir well. Add 4 cups of water, stir, cover, and bring to a boil. Lower heat to simmer for 15 minutes. Season with salt and pepper to taste. Stir in kale until wilted. Add cilantro and juice from 1/2 lime.
• Serve with fresh cilantro, lime, and a sprinkle of flaky sea salt.

WHITE BEAN VEGETABLE AND FARRO SOUP

Steps:

• In a large stockpot, heat the oil over medium heat. Add carrots, celery, onion, and garlic; cook for 5 minutes, or until tender. Add the kale, sweet potato, zucchini, and red sweet pepper if using; cook for another 2 minutes. Add the parsley, farro, vegetable stock, beans, rosemary, and 1/4 cup of water as needed to thin the soup. Bring to a boiling. Reduce heat. Simmer, covered, for 30 minutes or until farro is tender. Season to taste with salt and ground black pepper. Serve warm with the Chermoula Sauce. Chermoula Sauce
• In the bowl of a food processor, combine all the ingredients and pulse for 1 minute, or until the mixture forms a loose, smooth sauce. The chermoula may be made a day ahead and refrigerated, covered, overnight.

TUSCAN FARRO AND BEAN SOUP

Steps:

• Pick over and rinse beans. Soak in cold water to cover by 2 inches at least 8 hours and up to 12 hours. Alternatively, quick-soak beans. Drain well.
• Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, carrots, celery, and garlic, stirring occasionally, until onion is softened, about 10 minutes. Stir in water, drained beans, tomato, parsley, sage, and thyme and bring to a boil, then reduce heat and cook at a bare simmer, partially covered, stirring occasionally and adding more water if necessary to keep beans covered, until beans are tender, 2 to 3 hours.
• Discard thyme sprigs, then blend mixture in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl. Return soup to pot and bring to a boil. Add farro and salt, then reduce heat and simmer, stirring frequently, until farro is tender (it will be chewy like barley), about 30 minutes. Stir in pepper and serve drizzled with additional oil.