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Tuscan Farro (Spelt) And White Bean Soup (Weir)

Tuscan Farro (Spelt) And White Bean Soup (Weir) is built on Cannellini Beans Or Total, Farro Spelt Or Total, Extra Virgin Olive Oil, Yellow Onion, and Carrot. Serves 8. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 1/2 cup
• 1 1/2 cup
• 2 tbsp
• 1
• 1
• 1 stalk
• 1 sprig
• 2
• 1 cup
• 4 cup

Method (preview)

1. 1

   The next day: Place the farro in a bowl with plenty of water to cover. Let sit for 4 hours.

2. 2

   Drain the beans, place in a saucepan and pour in enough water to cover them by 2 inches.

3. 3

   Bring to a boil over high heat, reduce heat to low and simmer until tender, 45 to 60 minutes.

4. 4

   Drain the beans and reserve the cooking liquid.

5. 5

   Set aside.

6. 6

   Warm the olive oil in a large soup pot over medium heat.

7. 7

   Add the onion, carrot, celery, rosemary and garlic; cook, stirring occasionally, until the vegetables are soft, 10 to 12 minutes.

8. 8

   Add the farro, whole beans, the bean puree, tomatoes and chicken stock.

9. 9

   Bring to a boil, then reduce heat to low and simmer until the farro is tender and the soup is thick, 30 to 40 minutes.

10. 10

    Season with salt and pepper.