This fall favorite comes from my cookbook A Good Food Day. Despite its lack of cream, its consistency of this cranberry bean soup with farro is silky, smooth, and luxurious. This is a favorite soup to serve before dinner as a shot to our guests at Hearth in the winter months.
Cranberry Bean Soup with Farro
- Difficulty Medium
- Cook Time 2 hr 20 min
- Type of Dish Soup
- Cuisine Italian
Ingredients:
Instructions:
Tap a step number to check it off as you cook.
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In a large soup pot, heat the olive oil over high heat. When the oil is hot and slides easily across the pan, add the onions, carrots, celery, garlic, anchovies, and a couple pinches of salt. Cook, stirring occasionally, until the vegetables are soft and slightly browned, about 10 minutes.
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Add the tomato paste, stirring well to coat the vegetables. Reduce the heat to medium-low and cook, stirring occasionally, until the mixture has thickened and darkened, about 10 minutes.
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Stir in the beans, 10 cups Brodo, the bouquet garni, and a couple of pinches of salt. Bring to a boil over high heat, then reduce to a gentle simmer (there should only be a little movement in the liquid). Cook, stirring occasionally, until the beans are soft and creamy, anywhere from 1 to 2 hours (this is a forgiving soup, so don't worry about overcooking it).
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Remove the bouquet garni. Working in batches, puree the soup in a blender and add to another large pot over medium heat. Add salt and pepper to taste and adjust the consistency with more water or broth, if needed.
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To serve, put 2 generous tablespoons of farro in each serving bowl, ladle a cup of soup over it, and garnish with freshly grated Parmesan, a few dots of olive oil, and/or anything else you desire.
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Nutrition Facts (per serving)
Nutritional values are estimates and may vary by ingredients and serving size.
330
Calories
46g
Carbs
15g
Protein
9g
Fat