| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Tuscan |
Vegtime3 |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
c |
Chopped red onion |
| 1 |
md |
Leek |
|
|
(white and pale green part) |
|
|
Rinsed well and sliced |
| 2 |
|
Cloves garlic; minced |
| 1 |
c |
Chopped celery |
| 1 |
c |
Diced peeled potatoes |
| 14 |
oz |
Canned chopped tomatoes |
| 2 |
tb |
Chopped fresh sage or 2 tsp. dried |
| 2 |
tb |
Chopped fresh rosemary or 2 tsp. dried |
| 2 |
tb |
Chopped fresh marjoram or 2 tsp. dried |
| 4 |
c |
Vegetable stock or broth; up to 6 |
| 1 |
c |
Farro; rinsed and drained |
| 2 |
c |
Cooked or canned white or cranberry beans |
|
|
(rinsed if canned) |
|
|
Salt and freshly ground black pepper; to taste |
INSTRUCTIONS
6 SERVINGS VEGAN
On a recent visit to Tuscany and the glorious walled city of Lucca, I
sampled this wonderfully satisfying soup. Some recipes using this grain
suggest overnight soaking, but I have never found it necessary. However, to
save on preparation time, you could substitute canned beans for the dried.
Serve with crusty Tuscan bread.
In large pot, heat oil over medium-high heat. Add onion, leek and garlic
and cook, stirring often, until onion and leek are softened, about 10
minutes. Add celery, potatoes, tomatoes, sage, rosemary and marjoram and
cook, stirring occasionally, 10 minutes.
Add stock and bring soup to a boil. Add farro and beans. Season with salt
and pepper. Reduce heat to low, cover and simmer, stirring occasionally,
until farro is tender, 35 to 40 minutes. (If soup becomes too thick, add a
little hot water.) Serve warm.
PER SERVING: 302 CAL.; 11G PROT.; 6G TOTAL FAT (1G SAT. FAT); 52G CARB.; 0
CHOL.; 1,089MG SOD.; 8G FIBER.
Recipe by: Vegetarian Times Magazine, March 1998, page 38
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