1 can Italian Cannellini beans, drained and rinsed
1 can Italian Borlotti beans, drained and rinsed
1 scant cup Italian Farro
2 small potatoes, peeled and diced
2 small carrots, diced
1/2 onion, diced
1 tbsp Italian tomato paste (in tube, double concentrated)
Italian Extra virgin Olive Oil
Italian sea salt
Vegetable stock, 10 cups at least
In a big pot, over high heat, let the vegetable stock boil and keep it warm. Set aside some stock (about 2 cups) and keep it warm in case you need it.
Add beans, onion, carrots and herbs, stir and let it boil again.
As soon as the soup boils, add the farro and adjust with salt (if needed), lower heat to medium and cook for about 20-25 minutes.
If the soup becomes too thick, add warm stock, little by little.
Serve drizzled with olive oil.
This recipe serves about 4.
- This soup can be considered as a full meal because of the noble proteins and the carbohydrates contained in both beans and farro.
- You can use chicken stock, if you like it, but it won't be vegetarian anymore.
- It's vegetarian and vegan and lactose-free. For a gluten-free version, use rice instead of farro.
- You can find a video for this recipe here.