Hearty Soups & Stews, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Tuscan Farro Soup By NYT Cooking

Author: Mark Bittman

Time: 1 1/2 hours
Yield: 4 servings

Get full recipe 👇🏻


2 tablespoons extra virgin olive oil
1 large onion, sliced
2 celery stalks, trimmed and chopped
2 carrots, peeled and chopped
Salt and pepper
1 tablespoon minced garlic
1 cup farro, spelt or barley
1 cup dried white beans, soaked for several hours or overnight
2 cups chopped tomatoes (canned are fine; do not drain)
6 cups stock or water, more as necessary
¼ cup chopped fresh parsley
¼ cup chopped fresh basil, optional
Freshly grated Parmesan

Hearty Soups & Stews, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Farro and Bean Soup By NYT Cooking

Author: Martha Rose Shulman

Yield: 6 servings

Get full recipe 👇🏻


1 ½ cups red beans, kidney beans, pintos or borlottis, rinsed and picked over for stones
¾ cup farro, rinsed
2 tablespoons extra-virgin olive oil, plus more for drizzling
¼ cup diced pancetta (optional)
1 large onion, chopped
3 large garlic cloves, minced (more to taste)
1 bouquet garni with a few sprigs each of parsley and thyme, a bay leaf and a Parmesan rind
1 small carrot, peeled and diced
1 small stalk celery, diced
2 leeks, white and light green parts only, cut in half lengthwise, cleaned and sliced thin
6 sage leaves, chopped, plus more for serving
1 14-ounce can chopped tomatoes, with juice
1 tablespoon tomato paste
Freshly ground pepper
2 tablespoons chopped flat-leaf parsley
Freshly grated Parmesan for serving