Luccan Farro Soup Mark Bittman Food

TUSCAN FARRO SOUP

Tuscan Farro Soup image

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.

Provided by Mark Bittman

Categories dinner, weekday, appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

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
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil, optional
Freshly grated Parmesan

Steps:

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.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 10 grams, Carbohydrate 86 grams, Fat 13 grams, Fiber 16 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1467 milligrams, Sugar 15 grams

PAN-CRISPED POTATOES (MARK BITTMAN)

Pan-Crisped Potatoes (Mark Bittman) image

Make and share this Pan-Crisped Potatoes (Mark Bittman) recipe from Food.com.

Provided by ratherbeswimmin

Categories Low Protein

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs waxy potatoes, peeled and cut into 1/2-to1-inch cubes (red or white potatoes)
salt
fresh ground black pepper
1/4 cup olive oil (more or less)
1 teaspoon minced garlic

Steps:

Bring the potatoes to a boil in salted water to cover, then lower the heat to simmer until nearly tender, 10-15 minutes; drain well.
Heat the oil over med-high heat in a 12-inch nonstick skillet for 3-4 minutes.
You can use more oil for crisper potatoes or less oil to cut the fat.
Add in the potatoes along with a healthy sprinkling of salt and pepper and cook, tossing and stirring from time to time (not constantly), until they are nicely browned all over, 10-20 minutes.
Add in the garlic and continue to cook for 5 minutes more, stirring frequently.
Taste and adjust seasoning if necessary, then serve.

Nutrition Facts : Calories 295.2, Fat 13.7, SaturatedFat 1.9, Sodium 14, Carbohydrate 39.9, Fiber 5, Sugar 1.8, Protein 4.6

MARK BITTMAN'S FAST VEGETABLE SOUP

Mark Bittman's Fast Vegetable Soup image

This recipe uses whatever ingredients you have on hand and takes about 15 minutes for chopping and 15 minutes for cooking. It's an easy idea from Mark Bittman's new book, "Food Matters: A Guide to Conscious Eating". You can shave some cheese on the soup and serve with a crusty baguette for a quick and satisfying meal.

Provided by blucoat

Categories Onions

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil (45 mL)
1 medium onion, chopped
1 carrot, chopped
1 celery, chopped
2 garlic cloves, chopped
salt & freshly ground black pepper
6 cups chicken stock or 6 cups water, (1.5 l)
3 canned tomatoes, with their juice or 1/4 cup tomato paste, (45 ml)
4 -6 cups quick-cooking vegetables, such as string beans, cauliflower, broccoli, asparagus, corn kernels, cooked beans, zucchini, squash (1 L to 1.5 L)
1/2 cup chopped fresh flat-leaf parsley (125 mL)

Steps:

Using a large, deep pot over medium heat, heat two tablespoons (30 mL) of the oil and cook onion, carrot, celery and garlic.
Sprinkle with salt and pepper and cook just until onion softens, about five minutes.
Add stock, tomatoes and remaining vegetables and bring to a boil. Immediately lower heat so mixture bubbles, and cook until all the vegetables are tender, about 10 to 15 minutes.
Season with additional salt and pepper to taste and add remaining one tablespoon oil. Serve hot.

Nutrition Facts : Calories 83.1, Fat 6.9, SaturatedFat 1, Sodium 18.1, Carbohydrate 5.3, Fiber 1.3, Sugar 2.5, Protein 0.9