This wonderfully textured soup marries a handful of classic Tuscan flavors. The beans and farro make it hearty enough for a meal. Serve with an Italian red wine, such as Chianti or Sangiovese.
Prep Time
25 minutes
Cook Time
35 minutes
Servings
6
Ingredients
1 1/2 cups water
1/2 cup farro
Salt, to taste
3 Tbs. olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
4 cups chicken broth
1 can (15 oz.) cannellini or other white beans, drained
1 can (14 1/2 oz.) diced tomatoes with juices
2 cups packed baby spinach
1/2 cup chopped fresh basil
Freshly ground pepper, to taste
Directions
In a small saucepan over high heat, bring the water to a boil. Add the farro and a pinch of salt, reduce the heat to low, cover partially and cook until all the water is absorbed, 20 to 25 minutes.
In a large, heavy pot over medium-high heat, warm the olive oil. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the broth and bring to a boil. Reduce the heat to low and add the beans, tomatoes with their juices and the farro. Bring to a simmer and cook, uncovered, for 10 minutes to blend the flavors. Add the spinach and basil and stir just until the spinach is wilted. Season the soup with salt and pepper. Ladle into warmed bowls and serve immediately. Serves 6.
Adapted from Williams-Sonoma Soup of the Day, by Kate McMillan (Weldon Owen, 2011).
Rated 5 out of
5 by
Mallory1137 from
Delicious!I’m not a very experienced cook, but this was easy to make and has great flavor. The second time I made this I added turkey meat for my husband, and that was good too!
Date published: 2023-12-30
Rated 5 out of
5 by
martawillcox from
Fab weeknight soupTerrific flavours and not that complicated. A good store-cupboard standby, as well, as I used frozen chopped spinach and frozen basil. Delish!
Date published: 2014-10-22
Rated 5 out of
5 by
CheriD from
A healthy filling soup even for a week nightI just made this soup for dinner and with just a couple of changes definitely consider it a keeper. I used fresh tomatoes instead of canned and used the vegetable broth instead of the chicken. After adding the tomatoes I let is cook on a medium heat for about 10 minutes to allow the tomatoes to break down a bit. I also added a couple of teaspoons of a vegetable base as I felt the vegetable broth didn't add quite enough flavor. I am a vegan so this soup is perfect.
Date published: 2013-12-09
Rated 5 out of
5 by
Kookaboo from
Great Soup For the Fall!!!Excellent tasting and easy to make! Super healthy too.
Date published: 2012-10-10
Rated 5 out of
5 by
Cathleen from
Delicious!Very easy and delicious! Perfect soup for a winter night!
