Creamy Farro Bean Soup


Something Extra:
The Healthy Issue 2014

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Want to start the new year out eating healthier? Check out our collection of recipes from the Winter issue of Something Extra!

 

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Creamy Farro Bean Soup
Creamy Farro Bean Soup
Ingredients
2 tbsp. extra virgin olive oil
1 cup each: peeled and chopped parsnips and butternut squash 2 stalks celery, sliced
1 large leek, sliced (white and pale green parts only)
2 15-oz. cans cannellini beans, rinsed and drained, divided
1/2 cup Raley’s Farro (near the rice)
1 tsp. each: dried thyme, basil and sage
2 (32-oz.) containers vegetable broth
Raley’s Alderwood Smoked Sea Salt to taste
Grated Parmesan cheese, optional
Directions

Prep: 20 minutes  Cook: 1 hour  Serves: 8

1. Heat oil in a large pot over medium-high heat. Add vegetables and cook for 5 to 10 minutes to lightly brown.
2. Mash 1can beans and add to pot with remainingingredients except salt and cheese. Bring to a boil; reduce heat and simmer, covered, for 45 minutes.
3. Season with smoked salt and serve with grated Parmesan cheese and crusty bread.

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Comments   To add your comments, please log in.

the print version of this page is ridiculous. no ingredients are visible. :( please fix.

  Comment Number: 6344
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ditto on the lack of printing..also no nutritional info...please fix

  Comment Number: 6347
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Please NUTRITIONAL info. I am diabetic and I need to know.

  Comment Number: 6349
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We are very sorry for the printing issue. It is an open issue and we hope to have it resolved very soon. I will also request the nutritional information be added. - Jessica, Raley's Service Center

  Comment Number: 6351
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