The Macomb Daily

Tuscan bean and farro soup with cabbage

Yield: 6-7 servings

- Source: Adapted from “Mediterran­ean Harvest,” by Martha Rose Shulman (Rodale, $39.95)


1⁄2 pound (1 1⁄4 cups) dried pinto beans

1⁄2 cup farro

11 cups water, divided use


1tablespoo­n extra-virgin olive oil 1 medium onion, chopped 1 medium carrot, peeled, chopped 1small celery stalk with leaves, chopped

2 tablespoon­s chopped fresh sage 3large garlic cloves, minced 1 pound green cabbage, cored, shredded

1 pound butternut squash, peeled, seeded, diced (about 2 cups) Freshly ground black pepper to taste

Freshly grated Parmesan cheese


1tablespoo­n extra-virgin olive oil 3large cloves garlic, minced Generous 1⁄2 teaspoon dried rosemary, crumbled or fresh minced 1 (14-ounce) can diced tomatoes with juice


1. Place beans in bowl, cover by 2 inches with cold water and soak overnight, or 6-8 hours. Drain.

2. Combine farro and 3 cups water in medium saucepan; bring to boil. Reduce heat and simmer until tender but still a little chewy. The brand I buy at Trader Joe’s takes 10 minutes of simmering; consult the package directions for cooking times. Drain and season with salt;

set aside.

3. Meanwhile, heat 1tablespoo­n extra-virgin olive oil in large, heavy soup pot or Dutch oven over medium heat; add onion and cook until it softens, about 3 minutes. Add carrot, celery and sage; cook, stirring occasional­ly, until vegetables are tender, about 8-10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add cabbage; cook, stirring often, until cabbage is limp, about 10 minutes. Add beans, squash and 8 cups water (or enough water to cover ingredient­s by 2 inches). Bring to boil on high heat; reduce heat and simmer 1 hour. Add salt and pepper to taste. If beans are not tender, simmer gently until beans are tender, about 10 minutes. Ladle out 2 cups of beans and vegetables with a small amount of broth; puree in blender in small batches or food processor. (I use an immersion blender and puree a small amount in the pot.) Return pureed mixture to pot.

4. Meanwhile, prepare sofrito: While soup is simmering, heat 1 tablespoon olive oil in medium nonstick skillet over medium heat. Add garlic and rosemary; cook 30 seconds and stir in tomatoes. Add salt to taste and cook, stirring often, until tomatoes have cooked down and sofrito is thick and delicious and beginning to stick to the pan, 10-15minutes.

5. Stir sofrito into the soup. Stir in the cooked farro. Taste and adjust seasoning as needed. Serve topped with grated Parmesan cheese.

 ?? PHOTOS BY NICK KOON ?? Tuscan bean and farro soup with cabbage also gets flavor from diced butternut squash and sofrito.
PHOTOS BY NICK KOON Tuscan bean and farro soup with cabbage also gets flavor from diced butternut squash and sofrito.

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