$\"This$ Farro is a\u00a0mighty ancient whole grain. \u00a0 Once serving as\u00a0fuel\u00a0to\u00a0the Roman empire’s troops, it is definitely worth getting to know. \u00a0Here, it relaxes beautifully into this delicious and hearty warming vegetable soup as the perfect remedy to a chilly afternoon. \u00a0The best part? \u00a0A home full of delightful smells and fantastic leftovers for a mid-week lunch.<\/p>\n

Not spelt, and not a wheat berry (though those could<\/em> be substituted in a pinch), farro is enjoying a renaissance. \u00a0Though less known today than in centuries gone by – cultivation tapered off with the fall of the Roman empire –<\/em> it is again becoming easily found… and deservedly so. \u00a0High in protein, fibre, vitamin B3 and naturally free of fat, sugar, and sodium, this whole grain packs a nutritional punch.<\/p>\n

This soup is unreservedly delicious, and after a few minutes prep is very happily left alone save for the occasional stir while the farro slowly cooks and the broth fills your home with smells of Tuscany. \u00a0Start it early, grab a book, and enjoy a glass of wine while your hearty dinner makes itself. \u00a0Alla tua salute!<\/em><\/p>\n

\n
Hearty Tuscan Farro, Kale, & White Cannellini Soup<\/h2>\n
\t\t<\/p>\n
\n\t\tThis Tuscan soup of ancient grains and hearty vegetables is the perfect warmer for crisp early fall or the chilliest winter days. Let it be after 10-15 minutes of prep, allowing it to bubble away on the stove to fill your home with comforting smells of wholesome nourishment.\t<\/p>\n
\n
\n
2 tbsp olive oil<\/li>\n
1\/2 large onion<\/li>\n
1 leek<\/li>\n
1 cup farro<\/li>\n
2-3 celery stalks<\/li>\n
3 carrots<\/li>\n
1 can of diced tomatoes (200g)<\/li>\n
1\/4 cup red wine<\/li>\n
10 cups of low sodium vegetable stock<\/li>\n
1 stick of rosemary or a sprig of fresh sage<\/li>\n
2 stalks of kale or swiss chard (chopped\/shredded)<\/li>\n
1 cup tinned or soaked white cannelloni beans<\/li>\n<\/ul><\/div>\n
\n
\n
Dice the onion, leek, and tomatoes. Chop the celery and carrots into small pieces. Shred \/ chop the kale.<\/li>\n
Heat the olive oil in a pan and saut\u00e9 the onion and leeks for 10 minutes.<\/li>\n
Add the farro and stir for 3-4 minutes<\/li>\n
Add the celery and stir while the vegetables saut\u00e9 and the farro toasts.<\/li>\n
Add the carrots, tomatoes and red wine. Allow the alcohol to cook off, approximately 5 minutes.<\/li>\n
Add 8 cups of stock, the white beans, and the rosemary or sage.<\/li>\n
Simmer, semi-covered, for 45 minutes until the farro has softened.<\/li>\n
Add the kale and beans, and simmer for an additional 10 minutes.<\/li>\n
Using a stick blender, give the soup a couple pulses to thicken the stock. Alternatively you could blend 1-2 cups of soup and add back to the pot.<\/li>\n
Season to taste and serve with ancient grain toasts and a glass of bold red wine<\/li>\n<\/ol><\/div>\n
\n\t\t\t<\/div>\n<\/div>\n
<\/p>\n
Great as leftovers for 2 days, refrigerated. May be jarred and kept frozen, 1 month.<\/p>\n
$\"This$ <\/p>\n","protected":false},"excerpt":{"rendered":"
Farro is a\u00a0mighty ancient whole grain. \u00a0 Once serving as\u00a0fuel\u00a0to\u00a0the Roman empire’s troops, it is definitely worth getting to know. \u00a0Here, it relaxes beautifully into this delicious and hearty warming vegetable soup as the perfect remedy to a chilly afternoon. \u00a0The best part? \u00a0A home full of delightful smells and fantastic leftovers for a mid-week…<\/p>\n
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