Farro and Bean Soup

Farro and beans in broth.

Soak beans.

  • Beans, 225 g Check for debris.
  • Salt, 6 g
  • Water, 1000 g

Combine all ingredients in a stainless pot. Allow to soak for as much time as you have.

Cook beans.

  • Olive oil, 50 g
  • Onion, 100 g Coarsely chop.
  • Carrot, 75 g Coarsely chop.
  • Vegetable bouillon, 5 g

Set bean pot over high heat while you prepare the rest of the ingredients.

In a saute pan, heat olive oil over medium heat. Add onion and carrot. Cook until just barely golden. Add to bean pot.

Add bouillon to bean pot.

Bring beans to a boil, boil for 15 minutes, then reduce to a simmer.

Cover and cook until almost done, approximately 45 more minutes. Remove kombu.

Add farro.

  • Farro, 100 g
  • Water

When beans are starting to soften but are not quite done, add the farro and additional water to maintain consistency.

Continue cooking until farro is done, about 20 minutes.

Finish and serve.

  • Frozen spinach, 75 g
  • Lemon
  • Salt
  • Black pepper
  • Olive oil

When farro is just about done, add frozen spinach. Let cook briefly.

Correct for acid and seasoning, and finish with a drizzle of olive oil. Serve.