Tuscan Farro Soup With White Beans, Tomatoes And Basil
This hearty and flavorful farro and bean soup is a comforting bowl of goodness that is sure to satisfy your cravings. With a wholesome mix of ingredients like farro, white beans, spinach, and aromatic herbs, this soup is as nourishing as it is delicious. Perfect for a cozy family meal or a gathering with friends, this soup is a must-try for anyone looking for a wholesome and flavorful dish.
— Constant Cookbook
Ingredients
- 1 1/2 cups water
- 1/2 cup farro
- Salt, to taste
- 3 Tbs. olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 can (15 oz.) cannellini or other white beans, drained
- 1 can (14 1/2 oz.) diced tomatoes with juices
- 2 cups packed baby spinach
- 1/2 cup chopped fresh basil
- Freshly ground pepper, to taste
Instructions
- In a small saucepan over high heat, bring the water to a boil. Add the farro and a pinch of salt, reduce the heat to low, cover partially and cook until all the water is absorbed, 20 to 25 minutes.
- In a large, heavy pot over medium-high heat, warm the olive oil. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the broth and bring to a boil. Reduce the heat to low and add the beans, tomatoes with their juices and the farro. Bring to a simmer and cook, uncovered, for 10 minutes to blend the flavors. Add the spinach and basil and stir just until the spinach is wilted. Season the soup with salt and pepper. Ladle into warmed bowls and serve immediately. Serves 6.
- Adapted from Williams-Sonoma <i>Soup of the Day</i>, by Kate McMillan (Weldon Owen, 2011).
Yield
Serves 6.
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