Tuscan Farro Soup With White Beans And Basil Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

"SUPER-TUSCAN" WHITE BEAN SOUP



Provided by Michael Chiarello : Food Network

Time 1h30m

Yield 6 servings

Number Of Ingredients 19

1 pound dried cannellini beans
2 ounces thinly sliced prosciutto
1 yellow onion, quartered lengthwise
1 celery stalk, quartered crosswise
1 carrot, quartered crosswise
2 cloves garlic, peeled and lightly crushed
1 bay leaf
1 quart chicken stock
Finely ground sea salt, preferably gray salt
2 tablespoons extra-virgin olive oil
1/2 cup freshly grated Parmesan, optional
6 slices country-style bread, each 3/4-inch thick
Extra-virgin olive oil
Finely ground sea salt, preferably gray salt
1/4 cup extra-virgin olive oil
1 tablespoon minced garlic
1/4 to 1/2 teaspoon red pepper flakes
1/4 cup lightly packed fresh basil leaves
Sea salt and freshly ground black pepper

Steps:

  • Cook the beans: Rinse the beans, place in a saucepan, and add cold water to cover by 2 inches. Bring to a boil, cover, and remove from the heat. Let stand for about 20 minutes, then drain.
  • Return the beans to the saucepan along with the prosciutto, onion, celery, carrot, garlic, and bay leaf. Pour in the chicken stock and then add water as needed to cover the beans by 2 inches. Slowly bring to a simmer over medium-low heat. (If you heat them too fast, the skins may break.) Adjust the heat to maintain a bare simmer and cook, uncovered, until the beans are almost tender, 20 minutes or longer, depending on the age of the beans. Add salt, to taste, and continue cooking until the beans are tender but not mushy, about 20 minutes longer. Remove from the heat and let the beans cool in the liquid.
  • Meanwhile, make the bruschetta: Preheat a stove-top grill pan. Place the bread slices in a single layer on the grill pan and toast until each side is crisp and has grill marks, about 6 minutes. (You can also toast the bread in a 500 degrees F oven on a baking sheet.) Remove from the pan and lightly brush the bread slices on both sides with olive oil, then season lightly with salt. Let cool.
  • Strain the cooled beans and other solids through a sieve, reserving the liquid. In a food processor, puree the beans and solids in batches with 3 1/2 cups of the cooking liquid and 2 tablespoons olive oil. Using a rubber spatula, push the solids through a fine mesh sieve into a clean large saucepan (you should have about 6 cups of soup in the saucepan). Season, to taste, with salt and pepper, then bring to a simmer over medium heat, stirring occasionally.
  • Meanwhile, in a small skillet over high heat, warm the 1/4 cup olive oil. Turn on the fan above your stove. Add the garlic to the skillet and cook, stirring occasionally, until it begins to turn brown. Add the red pepper flakes and cook for a few seconds, then add the basil. Cook until basil wilts.
  • To serve, ladle the hot soup into warmed bowls. Top the soup with the basil mixture. Serve bruschetta with each bowl, adding Parmesan, if desired.

TUSCAN FARRO SOUP WITH WHITE BEANS AND BASIL



TUSCAN FARRO SOUP WITH WHITE BEANS AND BASIL image

Categories     Bean

Number Of Ingredients 10

1/2 cup (3 oz./90 g) farro
Salt and freshly ground pepper
3 Tbs. olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
4 cups (32 fl. oz./1 l) chicken broth
1 can (15 oz./470 g) cannellini or other white beans, drained
1 can (14 1/2 oz./455 g) diced tomatoes
2 cups packed (2 1/2 oz./75 g) baby spinach
1/2 cup (3/4 oz./20 g) chopped basil

Steps:

  • In a small saucepan, bring 1 1/2 cups (12 fl. oz./ 375 ml) water to a boil. Add the farro and a pinch of salt, reduce the heat to low, and cook, partially covered, until all the water is absorbed, 20 to 25 minutes. In a large, heavy pot, warm the oil over medium-high heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the broth and bring to a boil. Reduce the heat to low and add the beans, tomatoes with their juices, and farro. Bring to a simmer and cook, uncovered, for 10 minutes to blend the flavors. Add the spinach and basil and stir just until the spinach is wilted. Season with salt and pepper and serve. Serves 6.

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

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.

TUSCAN FARRO SOUP



Tuscan Farro Soup image

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

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
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil, optional
Freshly grated Parmesan

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

SUPER-TUSCAN WHITE BEAN SOUP



Super-Tuscan White Bean Soup image

Progresso® chicken broth and cannellini beans. You can create an authentic, rich Italian soup in less than an hour.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 15

4 slices bacon, finely chopped
1 medium yellow onion, quartered lengthwise
1 medium stalk celery, quartered crosswise
1 medium carrot, quartered crosswise
2 cloves garlic, lightly crushed
3 cans (19 oz each) Progresso™ cannellini beans, drained
1 dried bay leaf
1/2 cup white wine
1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 cup lightly packed fresh basil leaves, sliced
1/2 teaspoon gray sea salt
1/8 teaspoon freshly ground pepper

Steps:

  • In 4-quart saucepan or Dutch oven, cook bacon, onion, celery, carrot and 2 cloves garlic over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Add beans, bay leaf, wine and broth; cover and cook 20 to 25 minutes, stirring occasionally, until vegetables are tender. Remove from heat; cool about 15 minutes.
  • Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat 1 minute. Add 1 tablespoon chopped garlic; cook 3 to 5 minutes, stirring frequently, until garlic begins to brown. Stir in red pepper flakes; cook a few seconds. Stir in basil; cook until basil wilts.
  • Remove bay leaf from bean mixture. Pour mixture into food processor; cover and puree. Return to saucepan; stir in salt and pepper. Simmer over medium heat 5 to 10 minutes, stirring frequently, until thoroughly heated.
  • Ladle soup into individual soup bowls. Top each with basil mixture.

Nutrition Facts : Calories 390, Carbohydrate 55 g, Cholesterol 5 mg, Fiber 13 g, Protein 24 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1320 mg, Sugar 3 g, TransFat 0 g

FARRO AND BEAN SOUP



Farro and Bean Soup image

This is a thick, hearty Tuscan-inspired potage with farro and beans. Red, kidney, pinto or borlotti beans (or a blend) most resemble the beans used in Tuscany. The farro and beans are soaked together, then cooked with aromatics, tomatoes and pancetta. The pancetta can be left out for a perfectly delicious vegetarian version.

Provided by Martha Rose Shulman

Categories     soups and stews, main course, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 17

1 1/2 cups red beans, kidney beans, pintos or borlottis, rinsed and picked over for stones
3/4 cup farro, rinsed
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 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
Salt
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

Steps:

  • Combine beans and farro in a bowl and cover with 1 1/2 quarts water. Soak for 4 to 6 hours, or overnight.
  • Heat 1 tablespoon of the olive oil in a large, heavy soup pot or casserole over medium heat and add half the pancetta, if using, and half the onions. Cook, stirring often, until tender, about 5 minutes, and stir in half the garlic. Cook, stirring, until garlic is fragrant, about 30 seconds.
  • Add beans and farro, along with the soaking water. Add another 1 1/2 quarts water and bouquet garni and bring to a gentle boil. Skim foam, reduce heat, cover and simmer 1 hour.
  • Meanwhile, heat the remaining olive oil in a heavy skillet and add pancetta. (If not using pancetta, add the remaining onion and the carrot, celery and leeks now.) Cook, stirring often, until pancetta releases some of its fat. Add the remaining onion, and carrot, celery and leeks. Add a generous pinch of salt and cook, stirring often, until vegetables are tender, 5 to 8 minutes.
  • Stir in the remaining garlic and the sage. Cook until garlic is fragrant, about 30 seconds to 1 minute, add the tomatoes and juice, and salt to taste. Cook, stirring, until tomatoes have cooked down slightly and the mixture is very fragrant, about 10 minutes. Stir into the beans and farro and mix well.
  • Add the tomato paste and salt to taste. (You will need a generous amount.) Continue to simmer 30 to 45 minutes, or until beans and farro are very tender and the soup thick, almost creamy. Add pepper, taste and adjust salt. Remove bouquet garni.
  • Stir in the parsley and additional chopped sage if desired. Serve with a drizzle of olive oil and a sprinkling of Parmesan over each bowl.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 5 grams, Carbohydrate 55 grams, Fat 6 grams, Fiber 17 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 494 milligrams, Sugar 7 grams

More about "tuscan farro soup with white beans and basil recipes"

TUSCAN FARRO SOUP WITH WHITE BEANS AND BASIL
tuscan-farro-soup-with-white-beans-and-basil image
2015-09-08 Add the farro and a pinch of salt, reduce the heat to low, and cook, partially covered, until all the water is absorbed, 20 to 25 minutes. In a large, …
From blog.williams-sonoma.com
Estimated Reading Time 2 mins


TUSCAN FARRO SOUP WITH WHITE BEANS, TOMATOES AND …
tuscan-farro-soup-with-white-beans-tomatoes-and image
2020-03-17 3 Tbs. olive oil. 1 large yellow onion, chopped. 3 garlic cloves, minced. 4 cups chicken broth. 1 can (15 oz.) cannellini or other white beans, drained. 1 can (14 1/2 oz.) diced tomatoes with juices. 2 cups packed baby …
From mastercook.com


TUSCAN FARRO SOUP WITH WHITE BEANS, TOMATOES AND BASIL

From williams-sonoma.com
5/5 (4)
Total Time 1 hr
Servings 6


TUSCAN BEAN SOUP WITH FARRO & SWISS CHARD | ANDREW WEIL M.D
Reduce the heat to medium-low and add the farro and beans. Cook for another 3 minutes, until the beans and farro are heated through. Stir in the chard leaves, parsley, oregano, and lemon juice. Adjust the seasoning with black pepper and another pinch or two of salt, if needed, and garnish each bowl with a generous shaving of Parmesan cheese.
From drweil.com


TUSCAN FARRO SOUP WITH WHITE BEANS AND BASIL - WILLIAMS-SONOMA …
Oct 21, 2019 - This wonderfully textured soup marries a handful of classic Tuscan flavors. The beans and farro make it hearty enough for a meal served alongside a green salad. Of …
From pinterest.com


TUSCAN SOUP WITH WHITE BEANS – A COUPLE COOKS
2020-03-10 Wash and roughly chop the kale. Drain and rinse the cannellini beans. In a large pot or Dutch oven, heat the olive oil over medium high heat, then sauté the fennel for 5 minutes. Add the canned tomatoes with their juices and simmer for 8 minutes. Add the vegetable broth, water and cannellini beans. Bring to a boil.
From acouplecooks.com


TUSCAN BEANS AND FARRO IN A HEARTY SOUP - THE NEW YORK TIMES
2015-12-21 After an hour, I stir in a gutsy mix of onion, leeks, garlic, carrot, celery and tomatoes, cooked in olive oil with abundant sage (a key ingredient) and more pancetta. The soup simmers for …
From nytimes.com


TUSCAN WHITE BEAN AND FENNEL SOUP - A SWEET SPOONFUL
2018-02-06 De-stem the kale by holding the leaf at the lowest part of the stem and pulling back to tear the leaf away from the stem, then roughly chop the leaves. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the fennel and onion and saute for 4-5 minutes, until translucent but not browned.
From asweetspoonful.com


TUSCAN FARRO AND BEAN SOUP - MOTHER WOULD KNOW
2018-10-25 Stir in the drained beans and the tomato paste. Add about a 1/2 teaspoon of salt. Pour in the 4 cups of broth (or broth and water) and add the parmesan rind if using. Bring the soup to a boil, lower it to a simmer, and simmer for about 30 minutes. While the soup is simmering, make the farro. (See note.)
From motherwouldknow.com


TUSCAN WHITE BEAN AND FARRO SOUP | SALT AND SERENITY
2018-01-07 The original recipe called for adding the farro and beans at the same time. I found that the beans needed at least 90 minutes of simmering to get tender, so I added the farro during the last 30 minutes of cooking, so that it would still retain some chew, the way I like it. I also waited and added the carrots at the end of the cooking time, rather than at the beginning with …
From saltandserenity.com


TUSCAN FARRO SOUP WITH BEANS - INSIDE THE RUSTIC KITCHEN
2021-01-25 Put the soup back over a medium heat and add the farro (1 cup/180g). Add the passata (2 tbsp), 3 more cups of vegetable stock (750ml), a pinch of salt and pepper and rosemary sprigs, stir the soup and cook covered for 30-40 minutes until the farro is cooked through. Serve in large bowls with a drizzle of olive oil, a sprinkling of pepper and ...
From insidetherustickitchen.com


TUSCAN WHITE BEAN SOUP RECIPE - CHOOSING CHIA
2019-09-06 How to make Tuscan White Bean Soup. Brown the shallots and garlic in a pot on medium heat until they turn translucent. Make sure the heat is not on too high, you don’t want the shallots to fry and brown too much. Next, add the chopped celery and carrots and mix everything together on medium-high heat for 5-6 minutes until the veggies are tender.
From choosingchia.com


TUSCAN WHITE BEAN & FARRO SOUP – LUNCHERS
TUSCAN WHITE BEAN & FARRO SOUP. Set of 4. This is a classic soup. We love it for its beautiful Italian flavours of tomato, basil and Parmesan together and for the texture the farro gives this well-rounded soup. Vegetarian Contains Dairy. $ 27.96. Garnish Suggestions • Shredded Parmesan cheese . Ingredients Ingredients: Vegetable broth (onions, celery*, …
From lunchers.ca


TUSCAN FARRO SOUP WITH WHITE BEANS, TOMATOES AND BASIL | FARRO …
The beans and farro make it hearty enough for a meal. Serve with an Italian red wine, such as Chianti or Sangiovese. Serve with an Italian red wine, such as Chianti or Sangiovese.</p> Nov 1, 2011 - <p>This wonderfully textured soup marries a handful of classic Tuscan flavors.
From pinterest.co.uk


TUSCAN FARRO SOUP - HERONEARTH.COM
2021-07-25 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.
From heronearth.com


FARRO WHITE BEAN SOUP - MY MOM LIKES TO COOK
2019-12-24 This recipe is a take on a typical Tuscan soup recipe using farro and white beans. I wanted something a little more meaty and incorporated a beef shank as well as some purchased beef broth. There are a lot of ingredients in the soup and it is built in stages. Also, to make a soup of this quantity you need a large stock pot, so as the saying ...
From mymomlikestocook.com


TUSCAN FARRO AND WHITE BEAN SOUP - YOGAJOURNAL.COM
Become a Member. Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.
From yogajournal.com


TUSCAN FARRO SOUP WITH WHITE BEANS, TOMATOES AND BASIL
The beans and farro make it hearty enough for a meal. Serve with an Italian red wine, such as Chianti or Sangiovese. Serve with an Italian red wine, such as Chianti or Sangiovese.</p> Jan 9, 2018 - <p>This wonderfully textured soup marries a handful of classic Tuscan flavors.
From pinterest.ca


TUSCAN FARRO SOUP - OLIVEANDBASKET.COM
2021-12-02 Directions. 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; …
From oliveandbasket.com


TUSCAN FARRO AND BEAN SOUP RECIPE - PINORIA
2022-02-18 Zuppa di Farro (farro and bean soup) is an institution in the walled town of Lucca and its surroundings. It is usually made with dried borlotti beans, soaked overnight and cooked the next day for superior texture and flavor, but canned beans work in a pinch. It’s served, as all good bean soups are, with…
From pinoria.com


TUSCAN FARRO AND WHITE BEAN SOUP RECIPE - FOOD NEWS
In large pot, heat oil over medium-high heat. Add onion, leek and garlic and cook, stirring often, until onion and leek are softened, about 10 minutes. Add celery, potatoes, tomatoes, sage, rosemary and marjoram and cook, stirring occasionally, 10 minutes. Add stock and bring soup to a boil. Add farro and beans. Season with salt and pepper.
From foodnewsnews.com


TUSCAN FARRO AND WHITE BEAN SOUP - BIGOVEN
Add your review, photo or comments for Tuscan Farro And White Bean Soup. American Soups, Stews and Chili Beans and Legumes American Soups, Stews and Chili Beans and Legumes Toggle navigation
From bigoven.com


TUSCAN FARRO AND BEAN SOUP - ALL INFORMATION ABOUT HEALTHY …
Tuscan Farro and Bean Soup hot www.ferrarofoods.com. Add the roman beans stir and add 2 cups of water. Reduce to a simmer and cook for 10 minutes without a lid. When finished, remove from heat. Add the farro to the bean mixture with another cup of water and continue cooking over low heat for about 30 to 35 minutes. Serve with ground black ...
From therecipes.info


TUSCAN WHITE BEAN SOUP RECIPE | EATINGWELL
You can cut off the rind of any size block of Parmesan and save it for future use; rinds will keep in the freezer for 6 months. To quick-soak beans: Place beans in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes.
From eatingwell.com


SALT AND SERENITY
4. Taste the white beans. If they are still really firm, simmer for an additional 30 minutes. 5. Taste white beans again and if they are al-dente, add carrots, farro and additional cup of water if needed. Cook for a further 30 minutes until beans and farro are tender. 6. Soup can be made 1-2 days ahead and kept refrigerated until ready.
From saltandserenity.com


FARRO AND BEAN SOUP, TUSCAN STYLE - SUGARLOVESPICES
2016-11-21 Instructions. In a large heavy soup pot on med to high heat, heat up olive oil. Toss in carrots, celery, and onions, and saute till onions become soft. Drain the white beans and throw into pot. Also drop in the farro, stir and season with paprika, salt and pepper. Pour in water, lower heat, stir, cover and let simmer for about 1 hour or till ...
From sugarlovespices.com


TUSCAN FARRO SOUP WITH WHITE BEANS, TOMATOES AND BASIL
The beans and farro make it hearty enough for a meal. Serve with an Italian red wine, such as Chianti or Sangiovese. Serve with an Italian red wine, such as Chianti or Sangiovese.</p> Nov 7, 2017 - <p>This wonderfully textured soup marries a handful of classic Tuscan flavors.
From pinterest.com


TUSCAN WHITE BEAN SOUP! - BAREFOOT CONTESSA
2020-03-26 This Tuscan White Bean Soup hits all the right notes -… barefoot contessa Recipes Cookbooks Cookbook Index TV & Events Ina's World Shop Goldbelly Tuscan White Bean Soup! Thursday, March 26, 2020. I’m making a lot of soup right now – for lunch and dinner! – because I can make it in large quantities, and it lasts for a week in the fridge. But for it to feel …
From barefootcontessa.com


TUSCAN WHITE BEAN SOUP - THE HEALTHY MAVEN
2022-02-01 1. Heat olive oil over medium heat in a large stock or soup pot. Add onions and garlic and sauté for 5 mins or until onions are translucent. 2. Add rosemary and cook for another 2 mins. 3. Add in canned diced tomatoes, fresh tomatoes (if using), vegetable stock and salt and pepper and bring to a boil. 4.
From thehealthymaven.com


BAREFOOT CONTESSA | TUSCAN WHITE BEAN SOUP | RECIPES
First, use 2 (14-ounce) cans of white cannellini beans. Drain the beans, reserving the liquid. Place 1 cup of the beans and ½ cup of the liquid into the bowl of a food processor fitted with the steel blade and puree. When ready to add the beans in the recipe, stir in the puree and add the remaining drained beans (discard the remaining liquid).
From barefootcontessa.com


TUSCAN WHITE BEAN FARRO RISOTTO - RUNNING TO THE KITCHEN
2017-01-05 This Tuscan white bean farro risotto is warm, comforting, hearty and a healthy way to ring in the New Year. Made using Tuscan white bean soup, it’s packed with way more flavor than your typical risotto. *This post is sponsored by Boulder Organic! Foods. In 2012, my mom and I went on a Tuscan food based tour of Italy ( scenes from Italy part 1 ...
From runningtothekitchen.com


ONE POT TUSCAN FARRO SOUP WITH WHITE BEANS AND KALE
Instructions. Heat oil in a large pot over medium heat. Add bacon and cook for about 3 minutes. Add farro into pot and cook, stirring often, until grains are slightly darker, about 2 minutes. Add onion, carrots, celery, garlic, and Italian seasoning to pot. Season with salt and pepper, to taste. Cook and stir occasionally until everything is ...
From cheerfulchoices.com


TUSCAN WHITE BEAN SOUP - DISHES DELISH
2022-02-15 Add garlic paste, salt and sauté for 2 more minutes. Add broth, diced tomatoes, beans, rosemary and sage and simmer for 10 minutes. Remove rosemary and sage and use an immersion blender and blend until some of the contents is smooth and some whole beans remain. Add farro and simmer for 30 – 35 minutes.
From dishesdelish.com


TUSCAN FARRO SOUP BY NYT COOKING - HEALTHY LIVING & WHOLESOME …
2017-03-18 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 …
From lovewholesome.blog


TUSCAN WHITE BEAN FARRO RISOTTO RECIPE - FOOD FANATIC
2017-01-05 Combine the soup and chicken broth in a medium sauce pot over low heat. Add the olive oil to a large sauce pot over medium heat. Once hot, …
From foodfanatic.com


TUSCAN FARRO AND WHITE BEAN SOUP RECIPE - VEGETARIAN TIMES
Add celery, potatoes, tomatoes, sage, rosemary and marjoram and cook, stirring occasionally, 10 minutes. Add stock and bring soup to a boil. Add farro and beans. Season with salt and pepper. Reduce heat to low, cover and simmer, stirring occasionally, until farro is tender, 35 to 40 minutes. (If soup becomes too thick, add a little hot water.)
From vegetariantimes.com


ONE-POT ITALIAN FARRO WITH WHITE BEANS AND TOMATOES
First, cook the farro in a small pot with double the amount of water. Let it come to a boil, then cook until al dente, about 30 minutes. Drain and set aside. In a large saute pan drizzle oil, bring to medium heat, toss in onion and garlic. Season with salt, pepper, and paprika. Cook for 5 minutes or until soft, stirring often.
From ontariobeans.on.ca


TUSCAN FARRO SOUP WITH WHITE BEANS, TOMATOES AND BASIL | RECIPE
The beans and farro make it hearty enough for a meal. Serve with an Italian red wine, such as Chianti or Sangiovese. Serve with an Italian red wine, such as Chianti or Sangiovese.</p> Jan 27, 2015 - <p>This wonderfully textured soup marries a handful of classic Tuscan flavors.
From pinterest.ca


Related Search