Farro and Cranberry Bean Soup
This hearty bean soup is perfect for the colder months and is great for lunch or dinner.
Servings: 4 people
Calories: 181kcal
Ingredients
- 1 1/2 cups cranberry beans aka borlotti beans, soaked overnight & drained
- 1 cup farro soaked for 2 hours & drained
- 1 cup tomato puree
- 2 garlic cloves lightly crushed
- 1 celery stalk coarsely chopped
- 1 carrot coarsely chopped
- 1 onion small or 1/2 big onion, coarsely chopped
- 2 rosemary twigs fresh
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 tablespoons extra virgin olive oil divided
Instructions
- Boil the farro in salted water for 30 minutes then drain, discard the water and set the farro aside.
- In another saucepan, over medium heat, boil the beans with abundant water,1 twig of rosemary, 1 clove garlic, 1 tablespoon extra virgin olive oil, salt and pepper. Cook until the beans are tender, about 1 hour. Set aside. Discard the rosemary and garlic.
- Transfer half of the beans to a blender then blend until creamy. Set aside.
- In a third saucepan (large) with 1 tablespoon extra virgin olive oil, over medium heat, sautè the remaining garlic, celery, carrots and onions. After about 10 minutes, add the tomato puree then put down the flame. Add the remaining rosemary.
- Still in the saucepan with the tomato puree, over low heat, add the creamy and whole beans. Ladle some of the broth of the beans to keep a creamy and soupy consistency. Keep on adding broth to keep the same consistency.
- Add the farro then season with salt and pepper. Cook for another 5 minutes. Discard the rosemary.
- Before serving, drizzle with remaining extra virgin olive oil. Serve hot.
Nutrition
Serving: 1.75cups | Calories: 181kcal | Carbohydrates: 19g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 155mg | Fiber: 6g | Sugar: 3g |
| SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6