The nutty taste of the ancient grain farro joins with fiber-rich beans and vegetables in this hearty soup that's perfect for fall.
- 1 large yellow onion
- 2 cloves garlic
- 4 ribs celery
- 4 large carrots, peeled
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons tomato paste
- 15-ounce can whole tomatoes
- 6 cups water
- 1⁄2 cup farro
- 1 tablespoon fresh thyme leaves
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon freshly ground black pepper
- 1⁄4 teaspoon crushed red pepper
- 1⁄2 of a head of savoy cabbage
- 15-ounce can (no-salt) kidney beans, drained and rinsed
- 1⁄4 cup chopped fresh flat leaf parsley
- 1⁄4 cup grated ParmesanInstructions:
Chop the onion and garlic. Slice the celery in half lengthwise, then slice crosswise into small pieces. Do the same with the carrots. (You may have to quarter them lengthwise if the carrots are especially fat.)
Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring often, until softened, 5 to 6 minutes. Add the garlic, celery, and carrots and cook, stirring often, until they begin to soften, about 5 minutes.
Stir in the tomato paste and let cook for 1 minute. Then add the tomatoes (break them up with your spoon as they cook), water, farro, thyme, salt, black pepper, and red pepper. Bring to a boil, then lower the heat and let the soup simmer until the farro is tender, about 30 minutes.
Split the cabbage in half and remove the core. Then slice one-half of the cabbage head into 1⁄2-inch wide strips (about 4 cups). Add the cabbage and beans to the soup and simmer until the cabbage is tender, about 15 minutes. Stir in the parsley and serve topped with grated Parmesan.
Yield: 4 Servings (about 31⁄2 cups)
Nutritional Information: Calories 380, Total fat 11g, Saturated fat 2.5g, Trans fat 0g, Protein 14g, Total carbohydrate 56g, Fiber 12g, Sugar 13g, Cholesterol 5mg, Sodium 530mg