Creamy Farro Bean Soup

Something Extra:
The Healthy Issue 2014

Recipe Theme

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


Creamy Farro Bean Soup

Creamy Farro Bean Soup
2 tbsp. extra virgin olive oil
1 cup parsnips peeled and chopped
1 cup butternut squash peeled and chopped
1 cup 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

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

Comment Number: 6344


ditto on the lack of printing..also no nutritional info...please fix

Comment Number: 6347


Please NUTRITIONAL info. I am diabetic and I need to know.

Comment Number: 6349


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