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
Recipe courtesy of Judith Barrett, Eating Well. Visit the Eating Well website [2] for more delicious, healthy recipes. Oldways photo.
This soup was a big hit at the Whole Grains Council’s 2011 conference in Portland, Oregon. The creative chef there cooked everything together, then separated the broth from the vegetables, beans and farro. We had the fun of adding hot broth to our cup o’ goodies – a great alternative to having lukewarm soup with mushy contents.
Links
[1] https://wholegrainscouncil.org/grain/farro
[2] http://www.eatingwell.com/recipes/browse_all_recipes