*  Exported from  MasterCook  *
 
              Tuscan Farro (Spelt) And White Bean Soup (Weir)
 
 Recipe By     : Farro from Tuscany, by Joanne Weir*
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Grains
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          cannellini beans
                         OR 10-ounces total
    1 1/2  cups          farro/spelt
                         OR 8-ounces total
    2      tablespoons   extra virgin olive oil
    1                    yellow onion -- diced
    1      large         carrot -- diced
    1      stalk         celery -- diced
    1      sprig         fresh rosemary
    2                    garlic cloves -- minced
    1      cup           chopped tomatoes -- peeled and seeded
    4      cups          chicken stock
                         salt and pepper
 
 Pick over the beans and discard any stones. Soak the beans overnight in a
 large bowl of water.
 
 The next day: Place the farro in a bowl with plenty of water to cover. Let
 sit for 4 hours.
 
 Drain the beans, place in a saucepan and pour in enough water to cover them
 by 2 inches. Bring to a boil over high heat, reduce heat to low and simmer
 until tender, 45 to 60 minutes. Drain the beans and reserve the cooking
 liquid. Puree about half of the beans with the cooking liquid to make a
 smooth paste. Set aside.
 
 Warm the olive oil in a large soup pot over medium heat. Add the onion,
 carrot, celery, rosemary and garlic; cook, stirring occasionally, until the
 vegetables are soft, 10 to 12 minutes.
 
 Add the farro, whole beans, the bean puree, tomatoes and chicken stock.
 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. Season with salt and pepper.
 
 Serves 8. If desired, drizzle with fruity extra virgin olive oil just
 before serving.
 
 [PER SERVING: 480 calories, 18 g protein, 96 g carbohydrate, 6 g fat (1 g
 saturated), 1 mg cholesterol, 172 mg sodium, 16 g fiber.]
 
 *Recipe from “Going With an Ancient Grain: Resilient, nutty farro adds
 crunchy accent,” by Joanne Weir for San Francisco Chronicle 11/26/97 A
 travel story set in Rapolano, a village halfway between Siena and Arezzo in
 Tuscany.
 
 Kitpath@earthlink.net 8/28/98
 
 
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