Farro and white bean soup - joanne weir

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* Exported from MasterCook *

 

Farro and White Bean Soup (Weir)

 

Recipe By :Joanne Weir

Serving Size : 8 Preparation Time :0:00

Categories : Soups and Stews

 

Amount Measure Ingredient -- Preparation Method

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

10 ounces dried cannellini beans -- (1 1/2 cups)

8 ounces farro (spelt) -- (1 1/2 cups)

2 tablespoons extra virgin olive oil

1 yellow onion -- diced

1 large carrot -- diced

1 celery stalk -- diced

1 sprig fresh rosemary

2 cloves garlic -- minced

1 cup peeled seeded chopped tomatoes -- fresh or canned

4 cups stock or broth

salt and black pepper

 

1. Pick over the bans and discard any stones or damaged beans. Soak the beans

overnight in a large bowl of water.

 

2. Place farro in a bowl with plenty of water to cover. Let sit for 4 hours.

Drain.

 

3. Drain the bans, place them in a saucepan, add water to cover by 2 inches.

Bring to a boil over high heat. Reduce the heat to low and simmer until tender,

45 to 60 minutes. Strain the beans, reserving the cooking liquid. (The dry beans

will triple in size when cooked)

 

4. In a blender, puree about half the beans with the cooking liquid to make a

smooth paste. Reserve the puree and the remaining bans.

 

5. Warm the olive oil in a large soup pot over medium heat. Add onions, carrots,

celery, rosemary and garlic. Cook, stirring occasionally, until the vegetables

are soft, 10 to 12 minutes. Add the farro, whole cannellini beans, bean puree,

tomatoes and stock. Bring to a boil. Reduce the heat to low and simmer until the

farro is tender and the soup is thick, 30 to 40 minutes. Season to taste with

salt and pepper.

 

6. Ladle the hot soup into bowls and serve immediately.

 

Source:

" 2001 Joanne Weir's More Cooking in the Wine Country "

 

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Per Serving (excluding unknown items): 90 Calories; 4g Fat (34.4% calories from

fat); 4g Protein; 11g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 10mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.

 

NOTES : Farro is an ancient wheat grain that was cultivated by the Romans

thousands of years ago. today it's still a regular part of the diet in Tuscany

and Umbria. the first time Joanne had farro was in a bowl of autumn vegetable

soup at a friend's 10th century inn near Sienna. The farro was crunchy and had a

great nutty flavor. Joanne likes to drizzle fruity olive oil on the top just

before serving this soup.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

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