Print

Farro and Bean Soup

Prevent your screen from going dark

Makes 4 servings 1x

Time About 1 hour

Units Scale

Ingredients

  • 1/4 cup olive oil
  • 1 large onion, halved and sliced
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 1 tablespoon minced garlic
  • Salt and pepper
  • 1 cup farro
  • 2 cups chopped tomatoes (canned diced are fine; don’t bother to drain)
  • 6 cups vegetable stock or water, or more as needed
  • 2 cups cooked or canned cannellini or other white beans, drained
  • 1/4 cup chopped fresh parsley or basil for garnish
  • 1 cup grated Parmesan cheese and/or 1/2 cup toasted chopped pine nuts or almonds for serving

Instructions

  1. Put the oil in a large pot over medium heat. When it’s hot, add the onion, celery, carrots, garlic, a large pinch of salt, and some pepper. Cook, stirring occasionally, until the vegetables are glossy and begin to soften, 5 to 10 minutes.
  2. Add the farro, tomatoes, and stock and stir. Bring to a boil, then lower the heat so it bubbles gently but steadily. Cook until the farro is tender but not mushy, 20 to 30 minutes, adding stock or water as necessary if the soup becomes too thick. (You can make the soup in advance up to this point. Cool. cover, and refrigerate for up to
    2 days, then reheat before proceeding. If the farro soaks up all the liquid in the soup, add water to thin it out before proceeding.)
  3. Add the beans and herbs and cook, stirring occasionally, until the soup is bubbling again. Taste and adjust the seasoning, and serve with the Parmesan and/or nuts passed at the table.