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Tuscan Farro and Bean Soup
Tuscan Farro and Bean Soup
(Zuppa Farro e Fagioli Al Toscano)
 
 
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 and 1/2 teaspoons salt
1/2 teaspoon black pepper
 
Directions:
 
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 olive oil in a 5 to 6-quart heavy pot over moderate heat until hot but not smoking.

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.

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, transferring to a large bowl.

Return soup to pot and bring to a boil.

Add farro and salt.

Reduce heat and simmer, stirring frequently, until farro is tender, about 30 minutes.

Stir in pepper and serve drizzled with additional olive oil. Makes 6 to 8 servings.
 
That's it!
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