Soup - Vegetarian - Lactose intolerants safe
2/5 cup Italian farro
2/5 cup Italian barley
3/4 cup Italian dried cannellini beans
1 can Italian borlotti beans, drained and rinsed
1 cup crushed Italian San Marzano
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
4 sage leaves and 1 rosemary sprig (leves only), finely minced
6 cups hot vegetable broth
6 tbsp Extra virgin olive oil
Soak cannellini beans for 12 hours (overnight). Remove from soaking water and cook in water for about 45 minutes; then add salt and cook for 15 more minutes. Set aside.
In the mentime, in a big saucepan over medium heat, sautee chopped vegetables and herbs in 2 tbsp of extra virgin olive oil, when onion starts becoming translucent, add farro and barley, stir for 2-3 minutes then add hot broth and cook, covered, for about 30 minutes.
Drain cannellini from cookin water and add them, along with borlotti and crushed tomatoes, in the saucepan where farro and barley are cooking; stir, cover and cook for 15 more minutes, season with salt, if necessary.
Serve immediately, drizzled with olive oil (it's good served at room temperature, too).
This recipe serves 4
- It is a vegetarian dish, safe for lactose intolerants but not gluten free (both barley and farro are actually grains).
- It's a dish that's very rich in fibers.
- It is considered a complete meal. You can serve some salad, if you like.
- Orzo is the actual translation for barley (keep this in mind if you go to a restaurant in Italy).