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Winter’s Cure: Toasted Farro Soup

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This post is dedicated to all my East Coast friends that are braving the miserably cold weather right now. It’s times like these that I’m grateful to be a Californian.

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One of my favorite winter meals to make is a big pot of soup. It lasts the whole week, for lunches or dinners, and it tastes even better as the days go by. So when I spotted this Toasted Spelt Soup recipe in Bon Appetit (I know, I’m obsessed), I couldn’t resist. Of course, I replaced the spelt for Farro because I have a ton of it and it’s STILL my favorite grain. But other than that, I stayed pretty true to the recipe and I’m very pleased with the results.

Toasted Farro Soup with Escarole and White Beans (serves 8)

  • 1 medium onion, coarsely choppedBon Appetit
  • 1 small fennel bulb, cored, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 2 TB olive oil, plus more for serving
  • 3 oz pancetta, cut into 1/4 pieces
  • 1 cup pearled farro
  • 2 cloves garlic chopped
  • salt and freshly ground black pepper
  • 1 TB tomato paste
  • 12 cups low-sodium chicken broth
  • 1/2 head escarole, leaves torn into bite-size pieces
  • 1 15-oz can cannellini beans, rinsed and drained
  • shaved parmesan (for serving)

In a large food processor fitted with a steel blade, pulse onion until finely chopped, then transfer to a medium bowl. Repeat with fennel, carrot and celery, placing vegetables in the bowl with onion.

Heat 2 TB oil in a large pot. Add pancetta and cook, stirring often, until golden brown – about 3 minutes. Add farro and cook, stirring often, for 3 more minutes.

Add onion, fennel, carrot, celery, and garlic to pot; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened – about 7 minutes. Add tomato paste and red pepper flakes, and sauté for 1 minute.

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Add broth to pot, bring to a boil then reduce heat. Simmer, partially covered, until faro is tender – about 70 minutes. Stir escarole and beans into soup and cook until escarole is wilted and beans are warmed through, about 4 minutes.

Serve soup drizzled with olive oil and topped with Parmesan shavings. Cover and refrigerate remainder of soup to keep for up to four days.

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About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

One response »

  1. Love the map! It is pretty accurate. Also love the recipe, can’t wait to try it!

    Reply

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