Discover the heartwarming flavors of Italy with our delightful "Minestra di Farro con Fagioli Cannellini"! This rustic soup is not just a meal; it's a journey into the rich culinary traditions of Italian cuisine. With its hearty farro and creamy cannellini beans, this dish promises to warm your soul and tantalize your taste buds. Perfect for a cozy dinner or a gathering with friends, this recipe is easy to follow and can be on your table in just one hour. Dive in and learn how to create this comforting bowl of goodness that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 cup farro
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare your ingredients by thoroughly washing the farro under cold running water. Drain and set aside.
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onions, diced carrots, and celery. Sauté the vegetables until they become soft and the onions turn translucent, approximately 5-6 minutes.
- Add the rinsed farro to the pot and stir to coat the grains with the vegetable mixture, allowing them to toast slightly for 2-3 minutes.
- Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat to low, cover the pot, and simmer for about 25-30 minutes, or until the farro is tender but still has a slight bite.
- Incorporate the drained and rinsed cannellini beans into the pot. Continue cooking for an additional 5-10 minutes to allow the beans to heat through and blend flavors.
- Season the minestra with salt and freshly ground black pepper to taste. Stir gently to distribute the seasoning evenly.
- Remove from heat and let the soup rest for 5 minutes to allow flavors to meld together.
- Ladle the minestra into serving bowls and garnish with freshly chopped parsley.
- Serve hot, optionally with a drizzle of extra virgin olive oil and crusty bread on the side.
Tips
- Rinse the Farro: Always wash the farro under cold running water before cooking to remove any dust or impurities and to enhance its nutty flavor.
- Sautéing Vegetables: Don’t rush the sautéing process! Allow the onions, carrots, and celery to soften and develop their sweetness for a more flavorful base.
- Adjusting Consistency: If you prefer a thicker soup, you can mash some of the cannellini beans before adding them to the pot. This will create a creamier texture.
- Herb Variations: Feel free to experiment with herbs! Adding a bay leaf during cooking or a sprinkle of thyme can elevate the flavor profile of your minestra.
- Serving Suggestions: Serve your minestra with a drizzle of high-quality extra virgin olive oil and some crusty bread on the side for a complete and satisfying meal.
- Storage Tips: This soup keeps well in the refrigerator for up to three days, and the flavors only get better as it sits. Reheat gently on the stove before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 12g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
