Changeable weather has brought a deep hankering for comforting soups, whether as an addition to dinner or a centerpiece at lunch. A friend introduced me to a delicious cannellini bean soup with sage that she made from soaking the dried beans and making a stock with leek stems. Frankly, I just haven't had the combination of ingredients and time to try it for myself. So today I took a shortcut using what I had in the house. It's another argument for having a range of ingredients sitting around.
Cannellini Farro Bean Soup - Fast Version
large can (at least 2 cups worth) of unsalted cannellini beans
large onion (at least 2 cups chopped)
1/3 cup farro or barley
6-10 cloves garlic
3-8 sprigs fresh parsley
1.5 Tblsp dried sage
2-3 tsp dried basil
1 tsp salt
4 cups water (you'll need 1 cup of this for cooking farro)
1. Cook the chopped onion and garlic with the herbs in about 2 cups water in a stock pot.
2. Cook the farro in a separate small pot, at least 1 cup water.
3. Pour the beans and another cup of water into the soup stock when the onions soften, simmering for another 15 minutes. Puree this.
4. Add the cooked farro and any leftover cooking liquid from that. If you want it thinner, add a little water, if not, leave it viscous. The farro will be little chewy morsels in a luscious creamy broth -- good source of protein and fiber among other things! Serves 6 filling bowls!