Email to Chris Williams      

Recipe Categories: CVC's HOME PAGEAPPETIZERS APPETIZERS-DIPS APPETIZERS-GUACAMOLE APPETIZERS-PATES APPETIZERS-SPREADS BBQ BEANS BEVERAGES BEVERAGES-JUICES BEVERAGES-MILK BEVERAGES-SHAKESandSMOOTHIES BEVERAGES-TEAS BREAD BREADS-BISCUITS BREADS-MUFFINS BREADS-ROLLS BREAKFAST BURGERSandPATTIES CAKES CANDY CASSEROLES CEREAL CHEESES CHILI CONDIMENTS CONDIMENTS-MAYONNAISES COOKIES CRACKERS CREAMS CREAMS-SOUR CREAMS-WHIPPED CROCKPOT CURRY DESSERTS DESSERTS-BARS DESSERTS-CRISPSandTORTS DESSERTS-SNACKS DRESSINGS ENTREE ETHNIC ETHNIC-MEXICAN FROSTING FRUIT FUDGEandBROWNIES GRAINS GRAVY GRILLEDorBBQ HUMMUS ICECREAMS JamsJelliesButtersMarmalades MISC MISC-MEDICATIONS NOG NUTS PANCAKESandWAFFLES PASTA PIESandCRUSTS PIZZA PRESSURECOOKER PUDDINGS RICE SALADS SALSAS SANDWICHES SANDWICHES-WRAPS SAUCES SEASONINGS SIDEDISH SOUPSandSTEWS SOUPSandSTEWS-DRY STIRFRY SYRUP TIPS TOFU VEGEMEATS VEGETABLES VEGETABLES-ASPARAGUS VEGETABLES-KOHLRABI

Farro, Bean and Chickpea Soup




Source of Recipe


Denise C


Recipe Introduction


This thick and hearty rustic bean soup from Liguria is made with ancient
ingredients that have only recently reappeared in Italian kitchens. It's
traditionally made with cicerchie, a cross between fava beans and
chickpeas, but chickpeas are a fine substitute.


Recipe Link: http://www.gevalia.com/Gevalia/explore/recipes/soups_salads/recipe_farro_bean_checkpea_soup.aspx

List of Ingredients




* 1/4 cup extra-virgin olive oil, plus more for drizzling
* 2 large garlic cloves - 1 crushed and 1 minced
* 1 large onion, halved and thinly sliced
* 3/4 cup farro or wheat berries (4 ounces), soaked overnight
* 1 1/2 cups dried chickpeas or cicerchie (1/2 pound), soaked
overnight
* 1 dried red chile
* 1 1/2 cups dried borlotti or cranberry beans (1/2 pound), soaked
overnight and drained
* Salt and freshly ground pepper
* vegan parmesan, for serving

Recipe



1. In a large saucepan, heat the 1/4 cup of olive oil. Add the crushed
garlic and the onion and cook over moderately low heat until softened,
about 5 minutes. Drain the farro and chickpeas; add them to the saucepan
along with the chile and cover generously with water. Bring to a simmer,
cover and cook over low heat, skimming occasionally, until the chickpeas
are almost tender, about 1 1/2 hours. Uncover and continue simmering
until completely tender, about 20 minutes longer. Remove from the heat.

2. Meanwhile, drain the borlotti beans. In a medium saucepan, generously
cover the beans with water and bring to a simmer. Cover and cook until
tender, about 2 hours. Transfer 2 cups of the cooked beans to a bowl and
mash to a coarse purée. Return the mashed beans to the saucepan.

3. Drain the chickpeas and farro and return them to the large saucepan;
discard the chile. Add the borlotti beans with their liquid and the
minced garlic to the saucepan and bring to a simmer. Season with salt
and pepper and stir well. Serve the soup hot in bowls. Pass the olive
oil and the "cheese" at the table.