Farro And Bean Soup Food

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FARRO AND BEAN SOUP



Farro and Bean Soup image

This is a thick, hearty Tuscan-inspired potage with farro and beans. Red, kidney, pinto or borlotti beans (or a blend) most resemble the beans used in Tuscany. The farro and beans are soaked together, then cooked with aromatics, tomatoes and pancetta. The pancetta can be left out for a perfectly delicious vegetarian version.

Provided by Martha Rose Shulman

Categories     soups and stews, main course, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 17

1 1/2 cups red beans, kidney beans, pintos or borlottis, rinsed and picked over for stones
3/4 cup farro, rinsed
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 cup diced pancetta (optional)
1 large onion, chopped
3 large garlic cloves, minced (more to taste)
1 bouquet garni with a few sprigs each of parsley and thyme, a bay leaf and a Parmesan rind
1 small carrot, peeled and diced
1 small stalk celery, diced
2 leeks, white and light green parts only, cut in half lengthwise, cleaned and sliced thin
Salt
6 sage leaves, chopped, plus more for serving
1 14-ounce can chopped tomatoes, with juice
1 tablespoon tomato paste
Freshly ground pepper
2 tablespoons chopped flat-leaf parsley
Freshly grated Parmesan for serving

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.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 5 grams, Carbohydrate 55 grams, Fat 6 grams, Fiber 17 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 494 milligrams, Sugar 7 grams

KALE, WHITE BEAN, AND FARRO SOUP



Kale, White Bean, and Farro Soup image

Cannellini beans provide protein and fiber in this fragrant, steaming broth with Kale, White Bean, and Farro Soup. It's loaded with vegetables, grains, and herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h25m

Number Of Ingredients 10

1/4 cup extra-virgin olive oil, plus more for drizzling
1 large onion, finely diced
1 large carrot, peeled and finely diced
1 large celery stalk, finely diced
2 tablespoons chopped fresh sage leaves
1 can (14 ounces) diced tomatoes
1/2 bunch (7 ounces) curly kale, stems removed, leaves cut into 2-inch pieces (6 packed cups)
1 can (15 ounces) white beans, such as cannellini, drained and rinsed
Kosher salt and freshly ground pepper
2 cups cooked farro

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.

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

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

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

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

BROTHY BEANS AND FARRO WITH EGGS AND MUSHROOMS



Brothy Beans and Farro with Eggs and Mushrooms image

Stirring a raw egg yolk into each bowl at the end adds silkiness, heft, and protein. But this dish is satisfying without it, too.

Provided by Andy Baraghani

Categories     Bon Appétit     Soup/Stew     Bean     Mushroom     Grains     Egg     Vegetarian     Dinner

Yield 4 servings

Number Of Ingredients 13

1 small onion, unpeeled, halved
1 medium carrot, peeled
4 garlic cloves, 1 smashed, 3 finely chopped
1 1/2 cups dried gigante, runner, or lima beans, soaked overnight, drained
1 cup farro or spelt, soaked overnight, drained
Kosher salt
2 red Fresno chiles, seeds removed, finely chopped
1/3 cup plus 3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped rosemary
8 ounces maitake or shiitake mushrooms, torn into bite-size pieces
2 teaspoons Sherry vinegar or red wine vinegar
Freshly ground black pepper
4 large egg yolks, room temperature

Steps:

  • Bring onion, carrot, smashed garlic, beans, and 14 cups water to a boil in a medium pot, reduce heat, and simmer, stirring occasionally, until beans are creamy but still intact, 70-90 minutes (time will vary depending on size and age of beans). Using a slotted spoon, transfer beans to a medium bowl; discard onion, carrot, and garlic.
  • Return broth in pot to a boil and add farro. Reduce heat and simmer, stirring occasionally, until grains are tender, 25-30 minutes. Remove from heat and return beans to pot; season generously with salt. Let sit 15 minutes to infuse beans and grains with flavor. (If you have the time, cook the beans and the grains a day ahead so they can really soak up the broth. If not, no worries-just keep going.)
  • Cook chopped garlic, chiles, and 1/3 cup oil in a medium skillet over medium heat, stirring often, until garlic is golden, about 4 minutes. Remove from heat and mix in rosemary. Transfer chile-garlic oil to a small bowl; season with salt.
  • Wipe out skillet and heat remaining 3 Tbsp. oil over medium-high. Cook mushrooms, undisturbed, until browned underneath, about 2 minutes. Toss and continue to cook, tossing every so often, until mushrooms are browned and crisp in most spots, another 6-8 minutes. Splash vinegar over mushrooms, season with salt and pepper, and give skillet a few shakes to combine.
  • Ladle stew into bowls and top each with some crisped mushrooms and an egg yolk (if using); drizzle with chile-garlic oil.
  • Break egg yolk and stir into soup just before eating to give it a more silky consistency.
  • Do Ahead
  • Stew (without mushrooms, egg yolks, and chile-garlic oil) can be made 3 days ahead. Let cool; cover and chill.

TUSCAN FARRO AND BEAN SOUP



Tuscan Farro and Bean Soup image

Provided by Beth Elon

Categories     Soup/Stew     Blender     Bean     Garlic     Onion     Tomato     Dinner     Lunch     Vegan     Gourmet     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 14

1 cup dried borlotti or cranberry beans
3 tablespoons extra-virgin olive oil plus additional for drizzling
1 large onion, coarsely chopped
2 carrots, coarsely chopped
1 celery rib, coarsely chopped
2 garlic cloves, smashed and peeled
10 cups water
1 large tomato (1/2 lb), coarsely chopped
1/4 cup loosely packed fresh flat-leaf parsley leaves
10 fresh sage leaves
3 sprigs fresh thyme
1 cup whole-grain farro
2 1/2 teaspoons salt
1/2 teaspoon black pepper

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.

LUCCAN FARRO SOUP (MARK BITTMAN)



Luccan Farro Soup (Mark Bittman) image

A hearty winter soup from Mark Bittman. He tasted it on a recent trip to Lucca, a town in Tuscany. If you don't have farro, you can substitute with spelt or barley. The recipe was printed in New York Times (Dec. 18, 2008). You can also add a Parmesan rind for more flavour. Enjoy!

Provided by blucoat

Categories     Grains

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

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

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.

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Stir in the drained beans and the tomato paste. Add about a 1/2 teaspoon of salt. Pour in the 4 cups of broth (or broth and water) and add the …
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Servings 4
Total Time 1 hr 10 mins
  • Heat the olive oil in a large, heavy Dutch oven or other pot. Once heated, add the pancetta (if using) and cook it for a few minutes, stirring occasionally, until the pancetta begins to get crispy.
  • Add the diced carrot and onion, as well as the crushed garlic clove. Stir to combine the ingredients, and cook the mixture on medium heat for about 3-5 minutes until the vegetables are softened. Then add the bay leaf (leaves), chopped rosemary leaves, and the chopped peperoncino peppers and cook for another 2-3 minutes.
  • Add the torn or chopped kale, stir it into the vegetables and herbs. Then cover the pot and let the kale wilt on low heat for about 3-5 minutes.
  • Stir in the drained beans and the tomato paste. Add about a 1/2 teaspoon of salt. Pour in the 4 cups of broth (or broth and water) and add the parmesan rind if using. Bring the soup to a boil, lower it to a simmer, and simmer for about 30 minutes.


SIMPLE FARRO & BEAN SOUP - 101 COOKBOOKS
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Total Time 1 hr
  • If you want a creamier broth for your soup mash 3/4 cup of the beans. I find it’s easiest to just do it with my hands, and set all the beans aside.
  • In your largest 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 nine cups of water. Bring to a boil and then dial back 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 1/2 cup at a time until the stew is the consistency you like. Taste and add a bit more salt if needed.
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  • When you go to reheat leftovers you may need to add water to thin the stew out, and then readjust the seasoning.


TUSCAN FARRO SOUP WITH BEANS - INSIDE THE RUSTIC KITCHEN
tuscan-farro-soup-with-beans-inside-the-rustic-kitchen image
Put the soup back over a medium heat and add the farro (1 cup/180g). Add the passata (2 tbsp), 3 more cups of vegetable stock (750ml), a pinch of salt …
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  • Rinse the canned borlotti beans (3 cups/800g) and add them to the vegetables and pancetta with 2 cups/500ml of vegetable stock.
  • Blitz the beans, veg and pancetta into a puree using a hand-held blender ( don't worry if it's not completely smooth as long as the majority of the mixture has been pureed)
  • Rinse the farro thoroughly under running cold water. Put the soup back over a medium heat and add the farro (1 cup/180g).


TUSCAN FARRO SOUP WITH WHITE BEANS, TOMATOES AND BASIL
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TUSCAN FARRO AND BEAN SOUP RECIPE - FOOD NEWS
Puree about half of the beans with the cooking liquid to make a smooth paste. Set aside. Warm the olive oil in a large soup pot over medium heat. Add the onion, carrot, celery, rosemary and garlic; cook, stirring occasionally, until the vegetables are soft, 10 to 12 minutes. Add the farro, whole beans, the bean puree, tomatoes and chicken stock.
From foodnewsnews.com


FARRO, BEAN AND CHICKPEA SOUP - LACTO OVO VEGETARIAN RECIPES
Farro, Bean and Chickpea Soup might be a good recipe to expand your main course recipe box. This recipe makes 8 servings with 327 calories, 18g of protein, and 15g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of chile, onion, wheat berries, and a handful of other ingredients are all it takes ...
From fooddiez.com


FARRO AND BEAN SOUP - YOGAJOURNAL.COM
This farro-and-bean soup, or zuppa di farro, is a meatless—and simpler—version of the famous Abruzzese soup called "Le Virtu", a combination of assorted
From yogajournal.com


FARRO AND BEAN SOUP RECIPE - NYT COOKING
Red, kidney, pinto or borlotti beans (or a blend) most resemble the beans used in Tuscany. The farro and beans are soaked together, then cooked with aromatics, tomatoes and pancetta. The pancetta can be left out for a perfectly delicious vegetarian version. Featured in: Tuscan Beans And Farro In A Hearty Soup. Learn: How to Cook Beans
From morelink.live


WHITE BEAN, KALE AND FARRO SOUP WITH PARSLEY PESTO
Bring to a boil, lower to a simmer, and cook until the farro is mostly tender, 15 - 20 minutes. Add the kale, and simmer gently until the farro and kale are soft, another 15 minutes or so. Taste for salt, and add more water if necessary; farro is a thirsty grain and will drink up liquid.
From bojongourmet.com


WHITE BEAN TOMATO SOUP WITH FARRO - SERVE SUNSHINE
Add minced garlic and a pinch of red pepper flakes and cook for one more minute. Add the broth, tomatoes, beans and parmesan rind and bring to a boil. Lower heat to a simmer and continue cooking for 10 minutes. Add cooked farro, spinach and basil and simmer for two more minutes, until spinach is wilted. Taste for salt and pepper and serve warm ...
From servesunshine.com


VEGAN FARRO AND BEAN SOUP - EASY TO FOLLOW PLANT-BASED RECIPES
Instructions. 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.
From healthienut.com


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