BEAN AND FARRO SOUP WITH CABBAGE AND WINTER SQUASH
This is a big, comforting soup - nothing fancy, just a hearty potage with lots of texture and layers of sweet and savory, earthy and vegetal flavors. Serve it to hungry houseguests and children for lunch or dinner.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 2h15m
Yield Serves six to eight
Number Of Ingredients 18
Steps:
- Drain the beans. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and cook the onion until it begins to soften, about three minutes. Add the carrot, celery and sage, and continue to cook, stirring, until tender, about five minutes. Add half the garlic, and cook, stirring, until fragrant, about one minute. Add the cabbage and 1/2 teaspoon salt, and cook, stirring often, until limp, about 10 minutes. Add the beans, bouquet garni and 2 quarts water, or enough to cover by 2 inches. Bring to a boil, add salt to taste, reduce the heat and simmer one hour. Stir in the squash, and continue to simmer for 30 minutes to an hour, until the beans and squash are tender. Using an immersion blender, partially puree the soup to thicken it, or puree 2 cups in a blender. (If using a blender, do this in batches and cover the blender with a kitchen towel to avoid hot soup splashing). Return to the pot.
- While the soup is simmering, combine the farro or wheat berries and 2 cups water in a medium saucepan and bring to a boil. Add 1/4 to 1/2 teaspoon salt (to taste), reduce the heat, cover and simmer until tender, about 45 minutes. If there is water left in the pan, drain.
- Heat the remaining oil in a medium-size skillet over medium heat, and add the garlic and rosemary. Cook for 30 seconds to a minute, until fragrant, and stir in the tomatoes. Add salt to taste, and cook, stirring often, until the tomatoes have cooked down and the mixture is thick, beginning to stick to the pan and delicious, 10 to 15 minutes. Stir into the soup. Continue to simmer for another 30 minutes. Stir in the farro. Taste and adjust salt, and add lots of freshly ground pepper. Serve with freshly grated Parmesan.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 5 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 552 milligrams, Sugar 7 grams
BEAN SOUP WITH CABBAGE, WINTER SQUASH AND FARRO
Wondering what else you can do with the cabbage and winter squash in that box of delivered produce? Here's a meal in a bowl, perfect for a cold winter night.
Provided by Martha Rose Shulman
Categories dinner, one pot, soups and stews, main course
Time 3h45m
Yield Serves six
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Cook the onion until it begins to soften, about three minutes. Add the carrot, celery and sage, and continue to cook, stirring, until the vegetables are tender, about five minutes. Add half the garlic. Cook, stirring, until fragrant, about one minute. Add the cabbage and a generous pinch of salt, and cook, stirring often, until the cabbage is limp, about 10 minutes. Drain the soaked beans, and add them to the pot, along with the squash, bouquet garni and 2 quarts water, or enough to cover by two inches. Bring to a boil, reduce the heat, add salt to taste and simmer 1 1/2 to 2 hours until the beans are tender. Remove the bouquet garni, and discard.
- While the soup is simmering, heat the remaining olive oil over medium heat in a medium-size nonstick skillet. Add the remaining garlic and the rosemary. Cook for a half-minute to a minute until fragrant, and stir in the tomatoes. Add salt. Cook for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and the mixture is thick, beginning to stick to the pan and delicious. Stir into the soup along with the cooked farro. Continue to simmer for another 30 minutes. Taste and adjust salt, and add lots of freshly ground pepper. Serve with freshly grated Parmesan.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 4 grams, Carbohydrate 45 grams, Fat 6 grams, Fiber 12 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 659 milligrams, Sugar 7 grams
BEAN CABBAGE SOUP
I used to love my Italian grandmother's homemade minestrone. She was very particular about ingredients and where she bought them. Since I cook for only my husband and myself, I have simplified her recipe and cut down on the amounts. If I do say so myself, it's almost as good as Nonna Teresa's.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, saute celery and onion in oil for 2-3 minutes. Add garlic and saute for 1 minute. Add the zucchini, potato and carrot; saute for 3 minutes. Stir in the beef broth, beans, basil and pepper. Bring to a boil. Stir in cabbage. , Reduce heat; cover and simmer until potatoes are tender, about 20 minutes. Just before serving, stir in rice and cheese.
Nutrition Facts : Calories 165 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 530mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
KALE, WHITE BEAN, AND FARRO STEW
This recipe is a spin on a classic Italian farro and bean soup, but heartier and with more vegetables! You can use chicken stock if you prefer. Garnish with Parmesan cheese.
Provided by Nichole Spell
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h50m
Yield 6
Number Of Ingredients 19
Steps:
- Blend contents of 1 can cannellini beans with its liquid in a blender until pureed.
- Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, Spanish onion, and leek in hot oil until the onion is translucent, about 5 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more.
- Stir farro into the vegetable mixture; add water, pureed cannellini beans, the drained cannellini beans, diced tomatoes, vegetable broth, zucchini, tomato paste, thyme, and red pepper flakes. Stir the mixture well and bring to a boil; reduce heat to medium-low, place a cover on the pot, and simmer until the farro is tender, 45 minutes to 1 hour.
- Stir kale, salt, and pepper into the stew. Add more water to the stew if needed to keep everything covered in liquid and continue cooking until the kale is bright green and fully tender, about 30 minutes more.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 65.4 g, Fat 9 g, Fiber 10.6 g, Protein 13.5 g, SaturatedFat 1.1 g, Sodium 1720.2 mg, Sugar 6.9 g
CABBAGE, BEAN & FARRO SOUP
A hearty vegetarian soup enhanced with borlotti beans and farro.
Provided by Deborah Mele
Categories Soups & Stews
Time 50m
Number Of Ingredients 16
Steps:
- In a large stock pot, heat the oil over medium heat until warm, then add the onion, celery, carrot, and pancetta and cook, stirring often, until the vegetables have softened and the pancetta is no longer pink, about 6 to 7 minutes.
- Add the garlic, and cook another minute or two.
- Break up the whole tomatoes with your fingers, then add them to the pot.
- Add the stock, thyme, parsley, chili flakes, salt and pepper, and bring to a boil.
- Reduce the heat to a simmer, and then add the farro and cabbage, and cook until the farro and cabbage are just tender to the bite, about 20 minutes.
- Add the canned beans if using, and a cup or more of water if the soup seems too thick.
- Cook an additional 5 to 6 minutes, then taste and adjust the salt and pepper as needed.
- Remove the fresh thyme sprigs, and then serve very warm in individual bowls with your garnish of choice.
Nutrition Facts : Calories 591 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 154 milligrams cholesterol, Fat 30 grams fat, Fiber 8 grams fiber, Protein 46 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 2 cups, Sodium 470 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
CABBAGE AND WHITE BEAN SOUP
Steps:
- Soak beans in cold water to cover by 2 inches at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain in a colander.
- Stick clove into onion. Bring ham hocks and 3 quarts water to a boil in a wide 6- to 7-quart heavy pot, skimming off any froth, then reduce heat and simmer, covered, 1 hour. Add beans, onion, parsley, bay leaf, thyme, and garlic and simmer, uncovered, stirring occasionally, until beans are almost tender, 40 to 50 minutes.
- When beans are almost done, peel potatoes and cut into 1-inch pieces. Add potatoes and cabbage to beans, then simmer, uncovered, until vegetables are very tender, 20 to 25 minutes.
- Remove ham hocks. When ham hocks are cool enough to handle, discard skin and bones, then cut meat into bite-size pieces. Stir into soup with salt and pepper to taste. Discard bay leaf and onion.
- Spread butter on both sides of bread, then toast in a 12-inch heavy skillet over moderate heat, turning over once, until golden, about 2 minutes total.
- Serve soup with toasts.
TUSCAN FARRO AND BEAN SOUP
Provided by Beth Elon
Categories Soup/Stew Blender Bean Garlic Onion Tomato Dinner Lunch Vegan Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- Pick over and rinse beans. Soak in cold water to cover by 2 inches at least 8 hours and up to 12 hours. Alternatively, quick-soak beans. Drain well.
- Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, carrots, celery, and garlic, stirring occasionally, until onion is softened, about 10 minutes. Stir in water, drained beans, tomato, parsley, sage, and thyme and bring to a boil, then reduce heat and cook at a bare simmer, partially covered, stirring occasionally and adding more water if necessary to keep beans covered, until beans are tender, 2 to 3 hours.
- Discard thyme sprigs, then blend mixture in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl. Return soup to pot and bring to a boil. Add farro and salt, then reduce heat and simmer, stirring frequently, until farro is tender (it will be chewy like barley), about 30 minutes. Stir in pepper and serve drizzled with additional oil.
CABBAGE AND BEAN SOUP
Make and share this Cabbage and Bean Soup recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In saucepan, cover beans with cold water and add salt to taste. Boil gently until beans are tender, set aside.
- Meanwhile, heat half of the olive oil. Sauté celery, carrot, onion, garlic, sage, rosemary and oregano until softened. Add cabbage, reduce heat to low and simmer, 5 minutes.
- Add beans and the water. Increase heat to high and bring to a boil. Reduce heat and simmer 15 minutes. Serve drizzled with remaining olive oil.
Nutrition Facts : Calories 378.2, Fat 16.2, SaturatedFat 3.2, Cholesterol 5.5, Sodium 145.4, Carbohydrate 43.1, Fiber 17.2, Sugar 2.8, Protein 17.7
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