Farro & White Bean Soup with Escarole
Cozy Up with Farro & White Bean Soup with Escarole: A Rustic Italian Delight
As the weather cools, there’s nothing quite like a hearty, comforting soup to warm you from the inside out. Today, we’re sharing a recipe for Farro & White Bean Soup with Escarole – a rustic Italian classic that’s packed with flavor and goodness. This isn’t your average soup; the nutty farro, creamy white beans, and slightly bitter escarole create a beautiful textural and flavor balance that will have everyone asking for seconds.
Why Farro? A Nutritional Powerhouse
Farro is an ancient grain that’s been enjoyed for centuries. It’s a fantastic source of protein, fiber, and essential nutrients. Unlike some grains, farro holds its shape beautifully during cooking, adding a delightful chewiness to this soup. Plus, it’s incredibly versatile – you can easily swap it out for barley or another favorite grain if desired.
Building Layers of Flavor
The key to a truly exceptional soup is building layers of flavor. We start by sautéing pancetta (or buffalo bacon for a richer taste) to render its fat and create a savory base. Then, we add onions, garlic, carrots, and celery – the classic soffritto – to create an aromatic foundation. A touch of nutmeg adds warmth and complexity.
The Perfect Balance
The combination of creamy white beans, hearty farro, and slightly bitter escarole is what makes this soup truly special. The escarole adds a lovely freshness and a subtle counterpoint to the richness of the beans and bacon. Don’t be afraid to let the escarole wilt down – it adds a wonderful texture to the soup.
Make it Your Own
Feel free to customize this soup to your liking. Add a splash of white wine during the sautéing process for extra depth of flavor. A sprinkle of red pepper flakes can add a touch of heat. And don’t forget a generous grating of Parmesan cheese before serving!
Pro Tip: For an even creamier soup, reserve some of the beans and blend them into a purée before adding them back to the pot.
Frequently Asked Questions
Q: What is farro?
A: Farro is an ancient grain with a nutty flavor and chewy texture. It’s a great source of protein and fiber.
Q: Can I use a different type of bean?
A: Yes, cannellini beans or Great Northern beans would also work well in this soup.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day, as the flavors have time to meld together.
Q: Is this soup vegetarian?
A: Not as written, due to the pancetta/bacon. You can easily make it vegetarian by omitting the meat and using vegetable broth.
Q: What does the Parmesan rind do?
A: The Parmesan rind adds a subtle umami flavor to the broth as it simmers. Be sure to remove it before serving.
Enjoy this comforting and flavorful Farro & White Bean Soup with Escarole – it’s the perfect way to warm up on a chilly day!
Farro & White Bean Soup with Escarole
Ingredients
- 1 cup farrow
- 2 15-oz cans white beans
- 2 tablespoons olive oil
- 2-3 minutes pancetta or buffalo bacon sauté time
- 4 minutes onion sauté time
- 8 minutes garlic, carrot, celery, and herbs sauté time until vegetables begin to soften
- 1 teaspoon nutmeg
- 6 cups broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper freshly ground
- 1 cup escarole
- 1 piece parmesan rind
Instructions
- Rinse the farrow in a sieve, then soak in lots of water to cover overnight. Discard any bits that float to the surface—these are hulls, and not pleasant to eat. (Another option: Put farrow in a pot, cover with water and bring to a boil. Reduce heat and simmer 15 minutes. Remove from heat and set aside 1 hour.) Drain well.
- Purée 1 can of beans with its liquid in a food processor or blender. Drain the other can of beans and rinse well. Set both aside.
- Heat the olive oil in a large, heavy stock pot on medium heat. Add pancetta or buffalo bacon and sauté 2-3 minutes. Add onion and sauté 4 minutes. Add garlic, carrot, celery and herbs; sauté 8 minutes or until vegetables begin to soften.
- Stir in farrow, undrained tomatoes, nutmeg, bean purée and whole beans, parmesan rind, and broth. Bring to a boil, reduce the heat and simmer 15 minutes. Stir occasionally.
- Add escarole, salt and pepper. Continue cooking an additional 15 minutes. Test farrow for doneness—it should be softened but still have some texture. Remove herb stems before serving.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
