Farro con Cavolo Nero, Vegetarian Version

[Guest guest]

I love farro, kale and borlotti beans. Combining healthy things that you

like, never hurts. Again, I had to replace the pancetta, and in my notes

you will see that I am suggesting to reduce the amount of olive oil.

This recipe is from the same author Luciano Migliolli and the same

cookbook " Il Farro e le sue Ricette " as the Zuppa di Farro that I posted

earlier this evening.

Ciao,

Eruna

 

* Exported from MasterCook Mac *

 

Farro con Cavolo Nero (Farro with Kale), Vegetarian

Version

 

Recipe By : Luciano Migliolli, in Il Farro e le sue Ricette

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces farro grains (6-8 oz)

1/2 pound borlotti beans (or pinto beans)

1 1/4 pounds canned tomatoes -- chopped

2 ounces Smart Deli Stick* -- optional

1 medium onion

1 carrot

1 stalk celery (8-inches)

2 kales (about 1 pound washed well) -- coarsely

shredded

-- or savoy cabbage

olive oil

salt & pepper -- to taste

 

Begin by preparing the farro: Wash it well, picking out impurities such

as bits of chaff, pebbles, or bad grains, and soak it for at least 8

hours. You should also cook the beans until close to being done in very

lightly salted water. Blend the beans, reserving the liquid.

 

Mince the Smart Deli Stick (or other similar pancetta replacement),

onion, celery and carrot, and sauté the mixture in 1/3 cup olive oil**

over a low flame. Once the mixture has browned lightly stir in the

tomatoes and simmer for a few minutes more, then add the kale and

continue cooking until it wilts. Stir in the blended beans and the water

they cooked in, add the farro, and simmer the soup for 2 hours, stirring

frequently. Should the soup become too thick add boiling water. Check

seasoning towards the end of the cooking time, and then let the soup sit

covered for an hour before serving it, with olive oil on the side.

 

Serves 4.

 

Source: Luciano Migliolli, Il Farro e le sue Ricette

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 49 Calories; less than one gram

Fat (7% calories from fat); 2g Protein; 11g Carbohydrate; 0mg

Cholesterol; 309mg Sodium

 

NOTES : Kale is at its best when its leaves have felt the bite of frost,

so this is a winter recipe.

 

*Comment by Eruna: The original recipe calls for 2 ounces of pancetta. I

have changed that to a product from Lightlife, Smart Deli Sticks. This

is only 1/5 of a Deli Stick. If you happen to have an other similar

product at home, by all means, go ahead with that.

** 2 Tablespoons is my replacement for the 1/3 cup of olive oil ...

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