Description
A rustic Italian soup combining farro, borlotti beans, and aromatic vegetables simmered to perfection for a hearty, comforting meal.
Ingredients
1 tablespoon olive oil
1 carrot, finely chopped
1 celery stalk, finely chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
2 sprigs fresh rosemary
3 cups cooked borlotti (cranberry) beans
1 cup farro, rinsed
5 cups vegetable broth
2 tablespoons tomato puree
Salt and black pepper, to taste
Instructions
1. Heat olive oil in a large pot over medium-low heat. Add the carrot, celery, and onion. Sauté until the vegetables are softened.
2. Stir in the garlic and cook for 2 to 3 minutes, stirring occasionally.
3. Add the borlotti beans and 2 cups of the vegetable broth to the pot.
4. Use an immersion blender to partially puree the mixture in the pot.
5. Rinse the farro thoroughly under cold running water. Return the pot to medium heat and add the rinsed farro.
6. Stir in the remaining 3 cups of broth, tomato puree, rosemary sprigs, and season with salt and pepper.
7. Cover and simmer for 30 to 40 minutes, or until the farro is tender.
8. Remove rosemary sprigs before serving. Serve hot with a drizzle of olive oil and a sprinkle of black pepper.
Notes
For a thicker texture, puree a larger portion of the soup. Add extra broth when reheating as farro absorbs liquid over time.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian