Tuscan Farro Soup - Revision history

Griscom at 01:50, 22 January 2018

2018-01-22T01:50:28Z

← Older revision		Revision as of 01:50, 22 January 2018
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	==Source==		==Source==
	[https://cooking.nytimes.com/recipes/1845-tuscan-farro-soup Mark Bittman, New York Times]		Mark Bittman, [https://cooking.nytimes.com/recipes/1845-tuscan-farro-soup ''New York Times'']

Griscom at 01:49, 22 January 2018

2018-01-22T01:49:26Z

← Older revision		Revision as of 01:49, 22 January 2018
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			==Summary==

			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.

			=== Time===

			1 1/2 hours

			===Yield===

			4 servings

	==Ingredients==		==Ingredients==
	2 tablespoons extra virgin olive oil		* 2 tablespoons extra virgin olive oil
	1 large onion, sliced		* 1 large onion, sliced
	2 celery stalks, trimmed and chopped		* 2 celery stalks, trimmed and chopped
	2 carrots, peeled and chopped		* 2 carrots, peeled and chopped
	Salt and pepper		* Salt and pepper
	1 tablespoon minced garlic		* 1 tablespoon minced garlic
	1 cup farro, spelt or barley		* 1 cup farro, spelt or barley
	1 cup dried white beans, soaked for several hours or overnight		* 1 cup dried white beans, soaked for several hours or overnight
	2 cups chopped tomatoes (canned are fine; do not drain)		* 2 cups chopped tomatoes (canned are fine; do not drain)
	6 cups stock or water, more as necessary		* 6 cups stock or water, more as necessary
	¼ cup chopped fresh parsley		* ¼ cup chopped fresh parsley
	¼ cup chopped fresh basil, optional		* ¼ cup chopped fresh basil, optional
	Freshly grated Parmesan		* Freshly grated Parmesan

	==Method==		==Method==

	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.		# 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.		# 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.

	==Source==		==Source==
	~~Mark Bittman, New York Times~~ https://cooking.nytimes.com/recipes/1845-tuscan-farro-soup		[https://cooking.nytimes.com/recipes/1845-tuscan-farro-soup Mark Bittman, New York Times]

Griscom: Created page with "==Ingredients== 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 tablespoo..."

2018-01-22T01:42:59Z

Created page with "==Ingredients== 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 tablespoo..."

New page

==Ingredients==
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
¼ cup chopped fresh parsley
¼ cup chopped fresh basil, optional
Freshly grated Parmesan

==Method==

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.

==Source==
Mark Bittman, New York Times https://cooking.nytimes.com/recipes/1845-tuscan-farro-soup