Bean And Farro Soup With Cabbage And Winter Squash Food

BEAN SOUP WITH CABBAGE, WINTER SQUASH AND FARRO

Steps:

• Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Cook the onion until it begins to soften, about three minutes. Add the carrot, celery and sage, and continue to cook, stirring, until the vegetables are tender, about five minutes. Add half the garlic. Cook, stirring, until fragrant, about one minute. Add the cabbage and a generous pinch of salt, and cook, stirring often, until the cabbage is limp, about 10 minutes. Drain the soaked beans, and add them to the pot, along with the squash, bouquet garni and 2 quarts water, or enough to cover by two inches. Bring to a boil, reduce the heat, add salt to taste and simmer 1 1/2 to 2 hours until the beans are tender. Remove the bouquet garni, and discard.
• While the soup is simmering, heat the remaining olive oil over medium heat in a medium-size nonstick skillet. Add the remaining garlic and the rosemary. Cook for a half-minute to a minute until fragrant, and stir in the tomatoes. Add salt. Cook for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and the mixture is thick, beginning to stick to the pan and delicious. Stir into the soup along with the cooked farro. Continue to simmer for another 30 minutes. Taste and adjust salt, and add lots of freshly ground pepper. Serve with freshly grated Parmesan.

BEAN AND FARRO SOUP WITH CABBAGE AND WINTER SQUASH

Steps:

• Drain the beans. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and cook the onion until it begins to soften, about three minutes. Add the carrot, celery and sage, and continue to cook, stirring, until tender, about five minutes. Add half the garlic, and cook, stirring, until fragrant, about one minute. Add the cabbage and 1/2 teaspoon salt, and cook, stirring often, until limp, about 10 minutes. Add the beans, bouquet garni and 2 quarts water, or enough to cover by 2 inches. Bring to a boil, add salt to taste, reduce the heat and simmer one hour. Stir in the squash, and continue to simmer for 30 minutes to an hour, until the beans and squash are tender. Using an immersion blender, partially puree the soup to thicken it, or puree 2 cups in a blender. (If using a blender, do this in batches and cover the blender with a kitchen towel to avoid hot soup splashing). Return to the pot.
• While the soup is simmering, combine the farro or wheat berries and 2 cups water in a medium saucepan and bring to a boil. Add 1/4 to 1/2 teaspoon salt (to taste), reduce the heat, cover and simmer until tender, about 45 minutes. If there is water left in the pan, drain.
• Heat the remaining oil in a medium-size skillet over medium heat, and add the garlic and rosemary. Cook for 30 seconds to a minute, until fragrant, and stir in the tomatoes. Add salt to taste, and cook, stirring often, until the tomatoes have cooked down and the mixture is thick, beginning to stick to the pan and delicious, 10 to 15 minutes. Stir into the soup. Continue to simmer for another 30 minutes. Stir in the farro. Taste and adjust salt, and add lots of freshly ground pepper. Serve with freshly grated Parmesan.

KALE, WHITE BEAN, AND FARRO STEW

Steps:

• Blend contents of 1 can cannellini beans with its liquid in a blender until pureed.
• Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, Spanish onion, and leek in hot oil until the onion is translucent, about 5 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more.
• Stir farro into the vegetable mixture; add water, pureed cannellini beans, the drained cannellini beans, diced tomatoes, vegetable broth, zucchini, tomato paste, thyme, and red pepper flakes. Stir the mixture well and bring to a boil; reduce heat to medium-low, place a cover on the pot, and simmer until the farro is tender, 45 minutes to 1 hour.
• Stir kale, salt, and pepper into the stew. Add more water to the stew if needed to keep everything covered in liquid and continue cooking until the kale is bright green and fully tender, about 30 minutes more.