Tuscan Farro(Spelt) And White Bean Soup (Weir)

* Exported from MasterCook *

Tuscan Farro (Spelt) And White Bean Soup (Weir)

Recipe By : Farro from Tuscany, by Joanne Weir*
Serving Size : 8 Preparation Time :0:00
Categories : Soups Grains

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups cannellini beans
OR 10-ounces total
1 1/2 cups farro/spelt
OR 8-ounces total
2 tablespoons extra virgin olive oil
1 yellow onion -- diced
1 large carrot -- diced
1 stalk celery -- diced
1 sprig fresh rosemary
2 garlic cloves -- minced
1 cup chopped tomatoes -- peeled and seeded
4 cups chicken stock
salt and pepper

Pick over the beans and discard any stones. Soak the beans overnight in a
large bowl of water.

The next day: Place the farro in a bowl with plenty of water to cover. Let
sit for 4 hours.

Drain the beans, place in a saucepan and pour in enough water to cover them
by 2 inches. Bring to a boil over high heat, reduce heat to low and simmer
until tender, 45 to 60 minutes. Drain the beans and reserve the cooking
liquid. Puree about half of the beans with the cooking liquid to make a
smooth paste. Set aside.

Warm the olive oil in a large soup pot over medium heat. Add the onion,
carrot, celery, rosemary and garlic; cook, stirring occasionally, until the
vegetables are soft, 10 to 12 minutes.

Add the farro, whole beans, the bean puree, tomatoes and chicken stock.
Bring to a boil, then reduce heat to low and simmer until the farro is
tender and the soup is thick, 30 to 40 minutes. Season with salt and pepper.

Serves 8. If desired, drizzle with fruity extra virgin olive oil just
before serving.

[PER SERVING: 480 calories, 18 g protein, 96 g carbohydrate, 6 g fat (1 g
saturated), 1 mg cholesterol, 172 mg sodium, 16 g fiber.]

*Recipe from "Going With an Ancient Grain: Resilient, nutty farro adds
crunchy accent," by Joanne Weir for San Francisco Chronicle 11/26/97 A
travel story set in Rapolano, a village halfway between Siena and Arezzo in
Tuscany.

Kitpath@earthlink.net 8/28/98


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