FARRO AND BEAN SOUP, TUSCAN STYLE

Inspired by a cooking class done in Tuscany, Italy, featuring a grain, farro, that is both flavorful and has a bit of toothiness to it. Combine that with a great vegetable broth, white navy beans and mirepoix, and we have a wholesome and comforting dish!

3/4 cup carrots diced
3/4 cup celery chopped fine
3/4 cup onions chopped fine
2 tbsp olive oil
1 1/4 cups dried white navy beans, soaked in water over night
1/2 cup farro
1 tsp paprika
salt and pepper to taste
8 cups of lukewarm water

Croutons:
2 cups of day old bread, cubed
2 tbsp of olive oil
1 clove garlic minced
1/2 tsp mixed dried herbs of your choice (oregano, rosemary, thyme, basil)
salt and pepper

View the full recipe at Sugar Love Spices →