LG:Tuscan Farro and White Bean Soup

[Guest guest]

Tuscan Farro and White Bean Soup

 

01-MAR-98 p. 38

6 Servings-Vegan

 

 

On a recent visit to Tuscany and the glorious walled city of Lucca, I

sampled

this wonderfully satisfying soup. Some recipes using this grain suggest

overnight soaking, but I have never found it necessary. However, to save on

preparation time, you could substitute canned beans for the dried. Serve

with

crusty Tuscan bread.

 

Ingredients

 

1 cup chopped red onion

1 medium leek (white and pale green part), rinsed well and sliced

2 cloves garlic, minced

1 cup chopped celery

1 cup diced peeled potatoes

14-oz. can chopped tomatoes

2 Tbs. chopped fresh sage or 2 tsp. dried

2 Tbs. chopped fresh rosemary or 2 tsp. dried

2 Tbs. chopped fresh marjoram or 2 tsp. dried

4 to 6 cups vegetable stock or broth

1 cup farro, rinsed and drained

2 cups cooked or canned white or cranberry beans (rinsed if canned)

Salt and freshly ground black pepper to taste

2 Tbs. olive oil

In large pot, heat oil over medium-high heat. Add onion, leek and garlic and

cook, stirring often, until onion and leek are softened, about 10 minutes.

Add

celery, potatoes, tomatoes, sage, rosemary and marjoram and cook, stirring

occasionally, 10 minutes.

 

Add stock and bring soup to a boil. Add farro and beans. Season with salt

and

pepper. Reduce heat to low, cover and simmer, stirring occasionally, until

farro

is tender, 35 to 40 minutes. (If soup becomes too thick, add a little hot

water.) Serve warm.

 

PER serving: 302 CAL; 11 G PROT; 6 TOTAL FAT (1 SAT. FAT); 52 G CARB.; CHOL;

89

MG SOD.; 8 FIBER

 

Please visit us at www.vegetariantimes.com

 

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