Simple Italian Borlotti Bean, Pumpkin & Farro Soup
This hearty pumpkin and farro soup combines tender vegetables, beans, and grains in a flavorful broth, making it a comforting and nutritious meal.
Ingredients
- 4 pound olive oil, plus extra for serving extra virgin
- 1 onion finely chopped
- 1 celery stick chopped into chunks
- 750 grams pumpkin or squas peeled, deseeded, and diced into small pieces
- 1 carrot peeled and chopped into chunks
- 3 cloves garlic minced
- 3 tbsp tomato purée
- 1.2 liters chicken or vegetable stock
- 75 grams farro or mixed grains (barley, spelt, or similar)
- 50-80 grams Parmesan rinds or vegetarian alternative (optional), plus a few shavings for garnish
- 400 grams can borlotti beans, drained
- 2 handfuls baby spinach
- 2 tbsp parsley or 8 whole sage leaves chopped
Instructions
Cook the Vegetables
- Heat the olive oil in a large, heavy-bottomed saucepan over medium heat.Add the chopped onion, celery, pumpkin or squash, and carrot. Cook, stirring occasionally, until the vegetables start to brown a bit.Splash in a little water and season with salt and pepper. Cover the pan and cook on very low heat for 5 minutes to let the vegetables soften.
Add Flavor and Simmer
- Stir in the chopped garlic and cook for an additional 2 minutes.Add the tomato purée, stock, and farro or mixed grains. If you're using parmesan rinds, add those in too. Season with more salt and pepper.Let everything simmer gently for about 15 minutes, or until the grains are tender. Add the borlotti beans in the last 5 minutes of cooking.In the final minutes, stir in the baby spinach and check the seasoning.
Finish and Serve
- If using sage, fry the whole leaves in a small amount of olive oil until crisp, then add them to the soup.If you prefer parsley, just stir it directly into the soup.Serve each bowl with a sprinkle of parmesan shavings and a drizzle of extra virgin olive oil on top.Don’t forget to remove and discard the parmesan rinds before serving.
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