This Tuscan-inspired soup brings together the hearty flavors of farro and cannellini beans in a comforting and nutritious dish. Perfect for a cozy evening meal.
Ingredients:
- 1 cup farro
- 1 can 15 oz cannellini beans, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups vegetable broth
- 1 can 14
- 5 oz diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions:
In a big pot, heat the olive oil over medium-low heat
Slice the onion, garlic, carrot, and celery and add them
About 5 minutes of cooking will soften the food
Add the diced tomatoes, thyme, rosemary, and vegetable broth
Bring to a boil, then lower the heat and let it cook for 25 to 30 minutes, or until the farro is soft
After you add the cannellini beans, cook for 5 more minutes
Add pepper and salt to taste
If you want, you can serve it hot and top it with grated Parmesan cheese or fresh chopped parsley
