Tuscan Bean and Farro Soup With Cabbage Yield: 6-7 servings
INGREDIENTS
1/2 pound (1 1/4 cups) dried pinto beans
1/2 cup farro
11 cups water, divided use
Salt
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
Sofrito:
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
PROCEDURE
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.