Tomato Soup with Zucchini, Farro and White Beans

A homemade version of a canned classic.

2 Tbs olive oil
1 medium onion, chopped
3 large cloves garlic, minced
pinch of crushed red pepper flakes
2 medium zucchini, sliced in half lengthwise then cut into half moons
1/2 cup farro
28 oz can crushed tomatoes, preferably San Marzano
3 cups water
14 oz can cannellini beans, drained and rinsed
handful basil leaves, cut into thin ribbons
salt and freshly ground pepper

View the full recipe at Borrowed Salt →