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Farro, White Bean and Vegetable Soup
If you want to make this soup vegetarian, use vegetable broth and parmesan rinds instead of pork and chicken broth.
Course
Main Course, Soup
Cuisine
Italian
Prep Time
10
minutes
Cook Time
5
hours
20
minutes
Total Time
5
hours
30
minutes
Servings
12
people
Calories
256
kcal
Author
Marissa Stevens
Ingredients
1
pound
dry cannellini beans
salt soaked overnight (see recipe notes)
1
cup
dry farro
emmer or spelt berries
1
smoked ham hock
(or 3 bacon slices diced and fried until crisp)
1
onion
diced
6
cloves
garlic
smashed and peeled
3
carrots
coarsely chopped
3
ribs celery
coarsely chopped
10
cups
chicken or vegetable broth
½
head cabbage
coarsely chopped
To finish:
grated Parmigiano Reggiano
or other good parmesan cheese
extra virgin olive oil
chopped flat leaf parsley
Instructions
Add soaked beans through cabbage, in order, to the bowl of a large slow cooker. Carefully stir, just to make sure the broth makes it to the bottom.
Cover and cook on high 6 hours, or until beans are tender. (Start checking bean tenderness after 5 hours.)
Lift ham hock from the soup and use a fork to remove and shred the meat - add the meat back to the soup and stir. Discard bone.
Season to taste with salt and freshly ground black pepper.
Serve soup topped with grated Parmigiano Reggiano, a generous swirl of olive oil, and a sprinkle of chopped parsley.
Notes
See
this post
for instructions to salt soak beans.
Note that nutrition information does not include finishing ingredients.
Nutrition
Calories:
256
kcal
|
Carbohydrates:
44
g
|
Protein:
14
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Cholesterol:
12
mg
|
Sodium:
843
mg
|
Potassium:
769
mg
|
Fiber:
12
g
|
Sugar:
5
g
|
Vitamin A:
3051
IU
|
Vitamin C:
18
mg
|
Calcium:
102
mg
|
Iron:
3
mg