Tuscan Veg & White Bean Soup
- Lauren Palmeri
- Oct 12, 2017
- 1 min read
I need a healthy go-to option waiting for me when I get home from a long work day; something delicious and loaded with veg. Rosemary adds a depth of flavor (as every good Tuscan knows) and roasted peppers add a little something special. This recipe is the perfect soup to have on hand for lunch or dinner. Buon appetito!
2-3 Tbsp olive oil
1 large yellow onion, diced
3 medium carrots, cut into 1/2-inch pieces
4 stalks celery, cut into 1/2-inch pieces
3 cloves garlic, thinly sliced
1 Tbsp rosemary, finely chopped
1 cup farro
2 Tbsp tomato paste
8 cups chicken stock (substitute vegetable stock or water)
2 bay leaves
1 15 oz can cannelloni white beans, drained and rinsed
4 roasted peppers, sliced 1/4-inch thick
Pecorino cheese, grated, to serve
HEAT oil in large heavy-bottomed pot over medium-high heat. Add onion, carrots and celery, season with salt and pepper, and cook until onions are translucent and just beginning to brown, about 5 minutes. ADD rosemary, farro and tomato paste, STIR TO COAT in tomato paste. Continue to cook for 2 minutes, to cook out the raw tomato flavor. ADD stock and bay leaves, and season with salt and pepper. BRING TO A BOIL over high, reduce heat to a GENTLE SIMMER and cook until farro is tender, 20-25 minutes. ADD beans and roasted peppers, stir to warm through. Season to taste with salt and pepper. Remove from heat.
SERVE with grated Pecorino cheese and DRIZZLE with extra-virgin olive oil.
QUICK TIP: Instead of chopping, add the rosemary sprigs in with the bay leaves. It will infuse the soup with flavor. Then remove the stems and bay leaves!