BATALI'S FARRO VEGETABLE SOUP
Steps:
- In an enameled cast-iron casserole, heat the oil. Add the celery, onion and leek and cook over moderately high heat, stirring a few times, until softened, 5 minutes. Add the farro and tomato paste and cook, stirring, until the grains are coated and shiny, 30 seconds. Add 1 quart of the water and the beans and bring to a boil. Simmer over low heat for 30 minutes. Add the carrots and the remaining 1 quart of water. Cover and cook over low heat until the carrots are tender, 30 minutes. Add the peas, cover and cook until tender, 5 minutes. Season with salt and pepper, top with the basil and serve with Juniper Grissini. Suggested Pairing Ripe, fruity Italian Sylvaner. From Pairing of the Day: October 2010, Mario Batali's Passport to Eataly Published October 2010 You Might Also Like Sicilian Meatball Soup Recipe Sicilian Meatball Soup Recipe Italian Wedding Soup Italian Wedding Soup Ham and Sausage Strata Recipe Ham and Sausage Strata Recipe Short Hairstyle Trends for 2013: Dianna Agron's Messy Layered Bob Sponsored Short Hairstyle Trends for 2013: Dianna Agron's Messy Layered Bob (StyleBistro) Sicilian Meatball Soup Recipe Italian Wedding Soup Ham and Sausage Strata Recipe Short Hairstyle Trends for 2013: Dianna Agron's Messy Layered Bob Ratings My Rating You must be logged in to rate. Login or Sign up Average Rating (5)
SPRING VEGETABLE-FARRO SOUP
This healthy vegetable soup gets a big flavor boost from a double dose of Parmigiano cheese. We use the Parmesan rind to give the broth a cheesy, umami punch!
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium heat. Add the pancetta and cook until browned and crisp, 7 to 8 minutes. Remove to a paper towel-lined plate, reserving the drippings in the pot. Add the spring onions (white and pale green parts) and carrots and cook, stirring, until tender, 2 to 3 minutes. Add the farro and cook, stirring to combine, about 1 minute.
- Add the chicken broth, 4 cups water, 1 teaspoon salt, a few grinds of pepper and the Parmesan rind; cover and bring to a simmer. Cook, partially covered and adjusting the heat if necessary, until the farro and vegetables are tender, about 8 minutes. Stir in the zucchini and snap peas and cook until tender, 3 to 4 more minutes. Stir in the basil and lemon zest; season with salt and pepper.
- Divide the soup among bowls. Top with the reserved spring onion greens, the grated parmesan, pancetta and a drizzle of olive oil; sprinkle with pepper.
Nutrition Facts : Calories 530, Fat 28 grams, SaturatedFat 8 grams, Cholesterol 47 milligrams, Sodium 1267 milligrams, Carbohydrate 47 grams, Fiber 7 grams, Protein 25 grams, Sugar 8 grams
INSTANT POT® CHICKEN AND FARRO SOUP
Chicken, farro, and a few pantry staples makes this a great meal. The farro will retain some bite when cooked.
Provided by Bren
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the hot pot and add carrots, celery, and leek. Cook, stirring frequently, until vegetables start to soften, 3 to 4 minutes. Add garlic and cook until just fragrant, about 30 seconds. Add tomato paste and cook for 1 minute. Stir in thyme, oregano, parsley, salt, and pepper. Pour broth into the pot, add farro, and stir. Push chicken breasts down into the liquid. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a clean work surface and roughly chop; return to the pot and stir. Taste and adjust salt. Serve.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 32 g, Cholesterol 46.4 mg, Fat 7.9 g, Fiber 2.3 g, Protein 22.9 g, SaturatedFat 1.4 g, Sodium 613.6 mg, Sugar 4.4 g
TUSCAN FARRO SOUP
Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could use spelt or barley with good results.
Provided by Mark Bittman
Categories dinner, weekday, appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 10 grams, Carbohydrate 86 grams, Fat 13 grams, Fiber 16 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1467 milligrams, Sugar 15 grams
FARRO AND VEGETABLE SOUP
This thick, hearty meal is inspired by a traditional Provençal harvest soup. Farro (spelt) and the softer emmer wheat are grains that were once peasant staples in the mountainous areas of Provence, though they are less common now. Traditionally, the grain is simmered with a mutton, prosciutto or ham bone. I use Parmesan rinds to enrich the flavor of this version.
Provided by Martha Rose Shulman
Categories dinner, one pot, soups and stews, main course
Time 3h
Yield Serves six to eight
Number Of Ingredients 15
Steps:
- Soak the farro just covered in water for one hour or longer. Drain.
- Meanwhile, place the dried mushrooms in a bowl or Pyrex measuring cup, and pour on two cups boiling water. Let them sit for 15 to 30 minutes until softened. Place a strainer lined with cheesecloth or paper towels above a bowl, and drain the mushrooms. Squeeze over the strainer, then rinse in several changes of water to get rid of any sand. Chop coarsely and set aside.
- Heat the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring, for three to five minutes until it begins to soften. Add the chopped carrots, celery and cabbage, and cover. Turn the heat to medium-low, and cook, stirring often, for five to 10 minutes until the mixture is tender and fragrant. Add the garlic, and cook, stirring, for a minute until fragrant. Add the soaked mushrooms and their liquid, the farro, bouquet garni, tomato paste and the water or stock. Bring to a boil, add salt, reduce the heat, cover and simmer one hour until the farro is tender and the soup fragrant. If it seems too thick, thin out with more water or stock. Add pepper, and adjust salt. Remove the bouquet garni, and stir in the parsley. Serve, passing the cheese for sprinkling.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 3 grams, Carbohydrate 34 grams, Fat 5 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 1005 milligrams, Sugar 6 grams
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