This wonderfully textured soup marries a handful of classic Tuscan flavors. The beans and farro make it hearty enough for a meal served alongside a green salad. Of course, an Italian red wine such as Chianti or Sangiovese would also be a welcome accompaniment.
Tuscan Farro Soup with White Beans and Basil
1/2 cup (3 oz./90 g) farro
Salt and freshly ground pepper
3 Tbs. olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
4 cups (32 fl. oz./1 l) chicken broth
1 can (15 oz./470 g) cannellini or other white beans, drained
1 can (14 1/2 oz./455 g) diced tomatoes
2 cups packed (2 1/2 oz./75 g) baby spinach
1/2 cup (3/4 oz./20 g) chopped basil
In a small saucepan, bring 1 1/2 cups (12 fl. oz./ 375 ml) water to a boil. Add the farro and a pinch of salt, reduce the heat to low, and cook, partially covered, until all the water is absorbed, 20 to 25 minutes.
In a large, heavy pot, warm the oil over medium-high heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the broth and bring to a boil. Reduce the heat to low and add the beans, tomatoes with their juices, and farro. Bring to a simmer and cook, uncovered, for 10 minutes to blend the flavors. Add the spinach and basil and stir just until the spinach is wilted. Season with salt and pepper and serve. Serves 6.
Find more soup recipes for every season and occasion in our cookbook
Williams-Sonoma Soup of the Day, by Kate McMillan.