Tuscan Farro Soup With White Beans And Basil Recipes

KALE, WHITE BEAN, AND FARRO STEW

Kale, White Bean, and Farro Stew image

This recipe is a spin on a classic Italian farro and bean soup, but heartier and with more vegetables! You can use chicken stock if you prefer. Garnish with Parmesan cheese.

Provided by Nichole Spell

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 1h50m

Yield 6

Number Of Ingredients 19

Ingredients

1 (15 ounce) can cannellini beans
3 tablespoons extra-virgin olive oil
3 stalks celery, thinly sliced
3 carrots, chopped
1 Spanish onion, chopped
1 leek (white and light green part only), thinly sliced
2 cloves garlic, minced
1 cup farro
2 cups water, or more if needed
1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can diced tomatoes
1 ½ cups low-sodium vegetable broth
1 zucchini, diced
1 tablespoon tomato paste
1 tablespoon dried thyme
¼ teaspoon red pepper flakes
1 bunch kale, leaves stripped from stems and coarsely chopped
1 tablespoon salt
1 tablespoon freshly ground black pepper

Steps:

Blend contents of 1 can cannellini beans with its liquid in a blender until pureed.
Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, Spanish onion, and leek in hot oil until the onion is translucent, about 5 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more.
Stir farro into the vegetable mixture; add water, pureed cannellini beans, the drained cannellini beans, diced tomatoes, vegetable broth, zucchini, tomato paste, thyme, and red pepper flakes. Stir the mixture well and bring to a boil; reduce heat to medium-low, place a cover on the pot, and simmer until the farro is tender, 45 minutes to 1 hour.
Stir kale, salt, and pepper into the stew. Add more water to the stew if needed to keep everything covered in liquid and continue cooking until the kale is bright green and fully tender, about 30 minutes more.

Nutrition Facts : Calories 378.6 calories, Carbohydrate 65.4 g, Fat 9 g, Fiber 10.6 g, Protein 13.5 g, SaturatedFat 1.1 g, Sodium 1720.2 mg, Sugar 6.9 g

TUSCAN FARRO SOUP

Tuscan Farro Soup image

Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could use spelt or barley with good results.

Provided by Mark Bittman

Categories dinner, weekday, appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, sliced
2 celery stalks, trimmed and chopped
2 carrots, peeled and chopped
Salt and pepper
1 tablespoon minced garlic
1 cup farro, spelt or barley
1 cup dried white beans, soaked for several hours or overnight
2 cups chopped tomatoes (canned are fine; do not drain)
6 cups stock or water, more as necessary
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil, optional
Freshly grated Parmesan

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.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 10 grams, Carbohydrate 86 grams, Fat 13 grams, Fiber 16 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1467 milligrams, Sugar 15 grams

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