Bean Soup With Cabbage, Winter Squash and Farro
- Total Time
- 3 hours 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound borlotti or pinto beans, soaked overnight or for six hours in 1 quart water
- 2tablespoons extra virgin olive oil
- 1medium onion, chopped
- 1medium carrot, chopped
- 1small celery stalk, with leaves, chopped
- 2teaspoons chopped fresh sage
- 4large garlic cloves, minced
- 1pound green cabbage, cored and shredded
- Salt
- freshly ground pepper
- 1pound butternut squash, peeled, seeded and diced (about 2 cups)
- A bouquet garni made with a few sprigs each thyme and parsley, 2 sage leaves and a Parmesan rind
- Generous ½ teaspoon dried rosemary, crumbled
- 1(14-ounce) can chopped tomatoes, with liquid
- ½cup farro (spelt), cooked
- Freshly grated Parmesan for serving
Nutritional analysis per serving (6 servings)
286 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 12 grams dietary fiber; 7 grams sugars; 14 grams protein; 672 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Cook the onion until it begins to soften, about three minutes. Add the carrot, celery and sage, and continue to cook, stirring, until the vegetables are tender, about five minutes. Add half the garlic. Cook, stirring, until fragrant, about one minute. Add the cabbage and a generous pinch of salt, and cook, stirring often, until the cabbage is limp, about 10 minutes. Drain the soaked beans, and add them to the pot, along with the squash, bouquet garni and 2 quarts water, or enough to cover by two inches. Bring to a boil, reduce the heat, add salt to taste and simmer 1½ to 2 hours until the beans are tender. Remove the bouquet garni, and discard.
- Step 2
While the soup is simmering, heat the remaining olive oil over medium heat in a medium-size nonstick skillet. Add the remaining garlic and the rosemary. Cook for a half-minute to a minute until fragrant, and stir in the tomatoes. Add salt. Cook for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and the mixture is thick, beginning to stick to the pan and delicious. Stir into the soup along with the cooked farro. Continue to simmer for another 30 minutes. Taste and adjust salt, and add lots of freshly ground pepper. Serve with freshly grated Parmesan.
- Advance preparation: The farro can be cooked three days ahead. The finished soup keeps well and gets even better over two or three days.
Private Notes
Comments
Farro is not gluten free. Please remove the gluten free label from this.
Due to vacant produce shelves due to impending blizzard this week, had to make a few substitutions. This was excellent with barley instead of farro and kale added at the end of cooking in place of cabbage.
I made this a second time using the "pot of pintos" recipe and cutting down on the simmering--just until the squash softens and the flavor begins to meld. The result was thicker, richer and more complex than when I made this according to the recipe.
This soup was delicious! I wonder if the preparation was overly complicated? Could the tomatoes be added to the pan after the cabbage, and cooked down, before adding the rest?
This was an all-day project and came out bland. Will not make again.
It took a long time! Unexpectedly! Didn’t measure the cabbage nor squash, canned tomatoes were difficult to chop, made in Oklahoma, not NY. I will update when it is done cooking and we can taste.