Thursday, October 2, 2014

Hearty Farro & Veggie Soup

Fall is here! Time for cozy soups and comfort foods. This thick and hearty soup is satisfying enough to be your main course and if you omit the Parmesan cheese it can count as vegan. It's very flexible vegetable-wise so add whatever you may have in your fridge. But don't leave out the leeks! I love the chewy texture the Farro gives along with the creamy beans....mmmm


1-2 leeks, white parts only, thinly sliced
2 celery stalks, thinly sliced or diced
1 onion, thinly sliced
2 carrots, diced
3 tablespoons good quality Olive Oil (extra-Virgin if you have it) 
1 cup Farro (or wheat berries)
2-3 handfuls fresh basil, thinly sliced 
1 cup Pomi diced tomatoes (or canned Marzano tomatoes)
1 tablespoon tomato paste
One 15-ounce can of Borlotti beans or pinto beans, or cannelinni beans, rinsed
1 cup frozen peas 
2 Quarts water
Salt & fresh ground black pepper
2 tablespoons grated Parmesan (optional)

In a Dutch oven or deep cast-iron skillet, heat the olive oil. Add leeks, carrot, onion and celery over medium to high heat, stirring occasionally until softened, about 5-6 minutes. Add tomato sauce and paste, add Farro, and stir to coat the Farro. Once it's all nice & shiny looking add 2 Quarts of water and the beans and turn the heat up until everything is brought to a boil. Once boiling, stir, cover and turn heat down to a simmer, for approximately 60 minutes. Add peas, cover and cook another 5 minutes. Season with salt & pepper to taste. Serve into shallow bowls, top with basil and Parmesan if you're using it. Buon Appetito! 

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