Soup to Warm the Soul

farro soup

Amongst some of the less fun things I did while in Italy was helping clean out my grandparents’ house. While they live in the city, they kept my grandmother’s parents’ home in the country. We would go there to play in the garden or learn to ride our bikes. It was where I learned to eat raspberries from the vine and made myself sick eating too many kiwis which grew over the garage.

Sometimes, when my family came to visit, we would all live down there for a week or two. While the church bells tolling through the night can be annoying, the day-long bike rides through the risaia were well worth it. Now the house is up for sale and we must remove the furniture, clothes, books, and knick-knacks which have accumulated over the years.

It was a difficult day for all of us. I put together this hearty soup to refuel us and our hearts. Farro and beans and veggies were filling enough to fit the lunch needs of the crowd. Followed by some cheese and cold cuts, the table was soon smiling again and reveling over the forgotten treasures now going to new homes.

A few notes about the ingredients. You can used dried beans and non-pearled farro if you have more time. I used canned and pearled and I thought it was still delicious as well as much faster. Kidney, Roman, and Pinto beans are all acceptable substitutes for Borlotti.

Borlotti Farro Soup
Adapted, barely, from rachel eats

5.5 oz (160 g) farro, soaked if necessary
olive oil
2 carrots, chopped
1 onion, diced
2 celery stalks, chopped
2 tomatoes, chopped
2 c (475 ml) water
1/2 c (120 ml) red wine
1/3 c (100 g) canned borlotti beans
salt and pepper
1 tbsp fresh rosemary, chopped

Set farro to soak, if necessary. Drain and set aside.

In a large pot, swirl olive oil. Add carrots, onion, celery, and tomato. Cook over low heat until vegetable have softened and tomatoes are dried slightly.

Add water and wine to pot. Bring up to a simmer. Add 1 tsp salt and farro. Cook approximately 20 minutes, stirring regularly. Add beans and rosemary. Simmer another 5 min. Test farro to ensure it is done. Season to taste and serve. Buon appetito!

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Filed under Italian, Rice & Grains, Soups & Stews, Vegetable

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