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.
Soup of the Day, Weldon Owen, 2012.
|1/2 cup farro||3 cups chicken broth|
|Salt and freshly ground pepper||1 (15-ounce) can cannellini or other white beans, drained|
|3 tablespoons olive oil||1 (14 1/2-ounce) can diced tomatoes|
|1 large yellow onion, chopped||2 cups baby spinach|
|3 cloves garlic, minced||1/2 cup chopped basil|
In a small saucepan, bring 1 ½ cups (12 fl oz/375 ml) water to a boil. Add the farro and a pinch of salt, reduce the heat to low and cook, partially covered, until all the water is absorbed, 20-25 minutes.
In a large, heavy pot, warm the oil over medium-high heat. 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 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 with salt and pepper and serve.
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