Italian Bean and Farro Soup - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Traditions
Heat oil in a 4 to 6 quart Dutch oven or soup pot over medium-high heat. Add onion, carrot, celery, parsley, basil and garlic; cook, stirring often, until the o
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Ingredients
- 1 Tbsp Extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 stalk celery, finely chopped
- ⅓ cup loosely packed fresh flat-leaf parsley, chopped
- 2 tsps finely chopped fresh basil
- 1 clove garlic, minced
- 1 14 ½ ounce can diced tomatoes (not drained)
- 4 cups vegetable broth
- ½ cup farro or barley
- 1 can (14-19 oz) cannellini beans, rinsed
- Freshly ground pepper to taste
- 2 Tbsp freshly grated Parmigiano-Reggiano cheese
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