Italian Borlotti Bean Pumpkin Farro Soup Recipes

ITALIAN BORLOTTI BEAN, PUMPKIN & FARRO SOUP

Italian borlotti bean, pumpkin & farro soup image

Warm up on chilly evenings with this hearty, healthy bean & pumpkin soup. Serve this low-calorie meal with a chunk of fresh bread for dunking

Provided by Diana Henry

Time 50m

Number Of Ingredients 13

Ingredients

4 tbsp extra virgin olive oil , plus extra to serve
1 onion , finely chopped
1 celery stick , cut into chunks
750g pumpkin or squash, peeled, deseeded and cut into small chunks
1 carrot , peeled and cut into chunks
3 garlic cloves , chopped
3 tbsp tomato purée
1.2l chicken stock or vegetable stock
75g farro or mixed grains (such as barley or spelt)
50-80g parmesan rinds or vegetarian alternative (optional), plus a few shavings to serve
400g can borlotti beans , drained
2 handfuls baby spinach
2 tbsp chopped parsley or 8 whole sage leaves

Steps:

Heat the oil in a heavy-bottomed saucepan. Add the onion, celery, pumpkin or squash and carrot and cook until the vegetables have some colour. Add a splash of water and some seasoning, then cover the pan and let the vegetables cook over a very low heat for 5 mins.
Add the garlic and cook for another couple of mins, then add the tomato purée, stock, mixed grains, parmesan rinds, if using, and some seasoning. Simmer for about 15 mins (or until the grains are cooked), adding the beans for the final 5 mins. In the last few mins, add the spinach, then taste for seasoning.
If you want to use sage, fry the leaves whole in a little olive oil before adding to the soup. If you prefer to use parsley, you can just add it directly to the soup. Serve with shavings of parmesan and a drizzle of extra virgin olive oil on top of each bowlful. Remove the parmesan rinds and serve.

Nutrition Facts : Calories 258 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 0.7 milligram of sodium

TUSCAN FARRO AND BEAN SOUP

Tuscan Farro and Bean Soup image

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

Ingredients

1 cup dried borlotti or cranberry beans
3 tablespoons extra-virgin olive oil plus additional for drizzling
1 large onion, coarsely chopped
2 carrots, coarsely chopped
1 celery rib, coarsely chopped
2 garlic cloves, smashed and peeled
10 cups water
1 large tomato (1/2 lb), coarsely chopped
1/4 cup loosely packed fresh flat-leaf parsley leaves
10 fresh sage leaves
3 sprigs fresh thyme
1 cup whole-grain farro
2 1/2 teaspoons salt
1/2 teaspoon black pepper

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.

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