Like most bean soups, this one is mercifully light on the budget and easy to make. You start with a fragrant base of aromatic vegetables and herbs before adding broth, beans, and emmer farro. Emmer farro (also known as farro medio) lends a beautiful, rustic quality to the soup. The grains are plump and chewy with a delicate nutty flavor that works well with the herb- and tomato-infused broth. If you can’t find emmer farro, you can substitute other varieties of farro or even pearled barley.
This recipe uses cranberry beans, also known as borlotti beans, a mottled pinkish-brown variety that you can find in many specialty stores and online. Pinto or red kidney beans make a good substitute.
- 3 sprigs sage leaves
- 2 sprigs fresh rosemary
- 5 sprigs fresh thyme leaves
- 3 tablespoons extra virgin olive oil
- 4 ounces bacon, chopped
- 1 yellow onion, finely chopped
- 3 carrots, finely chopped
- 4 celery ribs, finely chopped
- 2 cloves garlic, finely chopped
- 6 cups chicken broth
- 3/4 cup emmer farro (farro medio)
- 1 (18.3-ounce) jar diced tomatoes
- 2 cups cranberry beans, cooked and drained
- 1 bunch basil, thinly sliced
Warm the olive oil in a Dutch oven over medium heat. Stir in the bacon and allow it to cook in the hot oil until it renders its fat and becomes crispy, about 5 minutes.
Add the onions, carrots, celery, and garlic to the hot fat, stirring occasionally until they release their fragrance and the onions turn translucent, about 10 minutes. Pour in the chicken broth, then stir in the farro and tomatoes. Drop in the bundle of herbs and simmer, covered, over medium-low heat until the farro blooms and turns tender, about 25 minutes.
Once the farro softens, stir in the cranberry beans and continue cooking until warmed through, about 5 minutes. Turn off the heat and remove the bundle of herbs. Taste the soup’s broth, then add salt as you like it. Serve hot with the basil. Store any leftovers in a tightly sealed container for up to 5 days.
