Best Luccan Farro Soup Recipes

Luccan Farro Soup (Mark Bittman) image

Provided by blucoat

Categories Grains

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
1 large onion, sliced
2 celery ribs, trimmed and chopped
2 carrots, peeled and chopped
salt and pepper
1 tablespoon minced garlic
1 cup spelt or 1 cup barley
1 cup dried white bean, soaked for several hours or overnight
2 cups chopped tomatoes (canned are fine, do not drain)
6 cups stock or 6 cups water, more as necessary
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil (optional)
freshly grated parmesan cheese

Steps:

Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.

LUCCAN FARRO SOUP image

Categories Soup/Stew

Yield 4

Number Of Ingredients 13

2 tablespoons EVOO
1 large onion, sliced
2 celery stalks, trimmed and chopped
2 carrots, peeled and chopped
S&P
1 tablespoons minced garlic
1 cup farro, spelt or barley
1 cup dried white beans, soaked for several hours or overnight
2 cups chopped tomatoes
6 cups stock, more as necessary
1/4 cup chopped parsley
1/4 cup chopped basil
Freshly grated Parmesan

Steps:

Put EVOO in large, deep saucepan over medium heat, a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic and stir. Add faro, beans, tomatoes, stock, and stir. Bring to boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil, then cook another five minutes. Taste and adjust seasonings and serve with lots of Parmesan!