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Categories:
red onion garlic celery potatoes tomatoes fresh sage rosemary fresh marjoram vegetable stock farro white salt olive oil
Viewed: 34 - Published at: 6 years agoIngredients
- 1 cup chopped red onion
- 1 medium leek (white and pale green part), rinsed well and sliced
- 2 cloves garlic, minced
- 1 cup chopped celery
- 1 cup diced peeled potatoes
- 14-oz. can chopped tomatoes
- 2 Tbs. chopped fresh sage or 2 tsp. dried
- 2 Tbs. chopped fresh rosemary or 2 tsp. dried
- 2 Tbs. chopped fresh marjoram or 2 tsp. dried
- 4 to 6 cups vegetable stock or broth
- 1 cup farro, rinsed and drained
- 2 cups cooked or canned white or cranberry beans (rinsed if canned)
- Salt and freshly ground black pepper to taste
- 2 Tbs. olive oil
Method
- 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.
