Cannellini Bean Soup with Farro

Recipe
Nutrition
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1201 people are cooking this
91% would make it again
Makes 2 Servings
2 medium
You can adjust recipe serving sizes for leftovers (and company!) in your menu.
  • No-salt canned cannellini beans
    2 cups
  • Garlic
    2 cloves
  • Fresh thyme
    1 tbsp
  • Spinach
    4 cups
  • Farro
    1⁄2 cup
  • Low-sodium vegetable stock/broth
    4 cups
Optional
  • Salt & pepper
    to taste
  • Olive oil
    2 tbsps
  • Allepo chili powder
    to taste
Directions (60 min • Easy)
  1. Produce prep: drain and rinse the beans, peel and crush or mince the garlic, wash the thyme and pat dry, wash the spinach and pat or spin dry.
  2. Rinse the farro, drain. In a pot, add water at a 1:2 ratio (1 farro to 2 water) and bring to a boil. Cook until tender, about 15-20 minutes. Cover to let stem cook/soften the grains until farro is needed half-way through step 3. 
  3. In a large pan add the beans, stock, garlic cloves and sprigs of thyme. Bring to a boil and reduce to a very low simmer. Cook for about 20-30 minutes until the beans have become creamy and stew like. Halfway through, add the cooked farro. 
  4. Remove the woody thyme sprigs and add salt and pepper to taste. Check the seasoning and add more if necessary.at this time.
  5. When you’re ready to serve, stir in the spinach, a good tsp of thyme leaves and the olive oil (optional). When the spinach has wilted give it a good stir and serve in bowls, with a little extra oil drizzled on top if you like, and a sprinkle of chilli flakes (optional).
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