This is a wonderful hearty soup with Tuscan roots. It uses farro which is an ancient grain but you can also use wheatberries or spelt. This soup will absorb any extra liquid if you have leftover, so just add more liquid if you wish to reheat leftovers the next day.
- 1 tbsp olive oil
- 1 strip bacon or pancetta, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 1 carrot, diced
- 1 cup diced tomato
- 1 tbsp EACH minced rosemary and sage
- 6 cups chicken stock
- 1 large potato, peeled and diced
- 1 can (19 oz.540 mL) white kidney beans, drained and rinsed
- 1 cup cooked farro (see cooking instructions below)
- Salt and freshly ground black pepper
- In a large Dutch oven our soup pot, heat oil over medium heat. Cook bacon until softened and tender.
- Add onion, garlic, celery and carrot; cook until onion is translucent and softened, about 2 to 3 minutes. Add tomatoes, stock, herbs and potato. Bring mixture to a boil, reduce heat, cover and simmer for about 10 to 12 minutes or until potato is tender.
- Add beans and farro, simmer an additional 5 minutes.
- Using an immersion blender, partially blend the soup. Season to taste with salt and pepper.
- Serving into bowls and garnish with a sprig of rosemary or sage.
Serves 6 to 8
How To Cook Farro:
- Place 1 cup farro in a bowl and cover with 3 to 4 cups water. Let sit for 1 hours.
- Drain and place in a saucepan with 4 cups water. Bring to a boil, reduce heat to low, cover and cook about 30 to 40 minutes or until farro is tender.
- Drain and let cool. Use in soups, salads and stews.