White Bean Soup with Parsley Recipe

White Bean Soup With Parsley Recipe

Ingredients

Makes 6 servings

• 3 tablespoons olive oil 2 celery ribs, chopped
• 2 medium carrots, chopped
• 3 medium shallots, chopped
• 3 garlic cloves, minced
• 1 cup farro
• 6 cups vegetable broth, or water 1 (14.5-ounce) can diced tomatoes, undrained
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 cups cooked or 2 (15.5-ounce) cans cannellini or other white beans, drained and rinsed
• 1/4 cup chopped flat-leaf parsley

Method

1. In large soup pot, heat 2 tablespoons of the oil over medium heat
2. Add the celery, carrots, shallots and garlic
3. Cover and cook, stirring occasionally, for 5 minutes
4. Add the farro to the pot along with the broth, tomatoes, bay leaves, salt and pepper
5. Bring to a boil, then reduce heat to low and cook, uncovered, until the vegetables and farro are tender, about 1 hour
6. Add the beans and parsley and simmer 20 minutes longer, adding more broth if the soup becomes too thick
7. Remove and discard bay leaves before serving
8. Ladle into bowls, drizzle with the remaining 1 tablespoon oil and serve

Full List of Vegetables Recipes
Full List of Soup Recipes