I don’t know about the rest of the country, but it’s fall in San Francisco (i.e. it rained over the weekend!). Yet, I’m still getting tomatoes and other late-summer produce in my CSA box. Fortunately, this recipe is the perfect segway into fall; it uses some of summer’s last gifts and isn’t heavy like many cold-weather soups.
2 tablespoons olive oil
1/2 onion, chopped
2 carrors, chopped
1 garlic glove, chopped
3 cups chicken or vegetable broth
parmesan rind (optional – I keep rinds in my freezer to season soups!)
1 cup fresh cranberry beans
1 tomato, chopped
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 cup farro
salt & pepper
Heat olive oil in a large sauce pan or dutch oven. Cook onion, carrots, and garlic over medium heat for 7-8 minutes, or until onions are tender. Add ingrdients from broth through thyme and simmer for 25-30 minutes, or until beans are tender.
Pour soup into a blender and blend until smooth. Pour soup back into pan and add farro. Cook 20-25 minutes until farro is tender. Season with salt and pepper.
Serve with crunchy brend and dream of Fall!
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