Borlotti bean and Farro Soup
A rustic farro and borlotti bean soup recipe.
Ingredients
- 1 tbsp olive oil
- 1 tsp fennel seeds
- 1 carrot finely chopped
- 1 onion finely chopped
- 2 sticks celery chopped
- 2 cloves garlic minced
- 150 g (1 cup) quick cook farro
- 1 large tomato finely chopped
- 1 litre 4 cups vegetable (or chicken if not vegetarian) stock
- 400 g (14oz) tin of borlotti beans rinsed and drained
- Salt
- Black pepper
Instructions
- Heat up the oil fry the fennel seeds for 30 sec and then add in the carrot, onion, celery and garlic and fry for about 8 mins until soft.
- Add in the farro, tomato and stock bring to the boil and then simmer for 20 mins.
- Mash a quarter of the beans and then add the mashed and whole beans to the soup, season with salt and pepper and simmer for about 8 mins. The farro should be soft but chewy when done.
- Serve the soup topped with some bread (Vogel's soya and linseed bread complements this soup perfectly).
Notes
Add another 250ml (1 cup) stock for a little bit more liquid in your soup.