Farro and Bean Minestrone
This hearty soup is creamy and comforting. Vegans can enjoy it by omitting the optional Parmesan topping.
Ingredients
- 2 Tablespoons olive oil
- ½ large onion chopped
- 1 large carrot chopped
- 1 celery stalk. chopped
- 2 garlic cloves chopped
- ½ cup of white wine
- 1 can scant 2 cups, diced tomatoes
- ½ teaspoon sage
- 1 cup canned white beans
- 3 cups vegetable broth
- 1 cup farro
- Salt and pepper to taste
- Parmesan cheese shaved or grated (optional)
Instructions
- Heat olive oil in a large pot or deep casserole and add the onion. Cook on low heat until soft, about 5 minutes.
- Stir in carrot and celery and cook another 5 minutes.
- Add the garlic and stir briefly until fragrant, about 30 seconds.
- Pour in the wine and cook until it has almost evaporated. (Turn the heat up if you want to speed the process.)
- Mix in the tomatoes, sage, beans, broth, farro, and salt and pepper. Bring to a boil and then lower the heat and simmer for an hour.
- Puree coarsely using an immersion blender, a regular blender, or food processor.
- Ladle into bowls and top with shaved or grated Parmesan, if desired.
Notes
If you prefer not to use the wine in step 4, juice half a lemon and then, add enough water to make half a cup. Taste after pureeing; add ½ teaspoon or more sugar if it is too tart.
This recipe is adapted from Farro and Bean Minestrone in The Silver Spoon, a compendium of Italian cooking from Phaidon Press (2015).
Nutrition
Serving: 1gCalories: 339.68kcalCarbohydrates: 52.81gProtein: 12.35gFat: 8.38gSaturated Fat: 1.25gSodium: 988.92mgFiber: 10.48gSugar: 6.87g
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