Moroccan Endive, Farro & White Bean Soup – FSP
Servings
6Serving size
1 cup
Ingredients
| 2 Tbsp. Olive oil |
| 1 medium White or yellow onions (small dice) |
| 2 Medium stalk Celery, raw (small dice) |
| 2 medium Carrots, raw (peeled, small dice) |
| 2 clove Garlic, raw (minced) |
| 2 Tbsp. Fresh parsley (chopped) |
| 1/2 tsp. Salt (divided) |
| 1 cup Farro, Ancient Strain Of Cultivated Wheat |
| 2 15 ounce can No salt added canned diced tomatoes (drained and rinsed) |
| 4 Ounce Mushrooms, white, raw (sliced) |
| 1 head Endive, raw (escarole)(or other bitter green) |
| 1 15 ounce can Canned no salt added white beans |
| 1 tsp. Dried or rubbed sage |
| 1 stick cinnamon stick |
| 1 leaf Bay leaves |
| 2 whole Whole Cloves |
| 5 cups No salt added vegetable stock |
| 1 to taste Black pepper |
Instructions
Sweat the onion, celery, carrot, garlic and parsley in the olive oil with 1/2 of the salt in a medium soup pot, cook until they just begin to get soft.
Add the farro, stirring until incorporated, and then add crushed tomato, mushrooms and beans.
Add the remaining salt, sage, rosemary, bay leaf, black pepper, cloves, and cinnamon.
Add vegetable stock, bring to boil, and then reduce to a simmer.
After 30 minutes add the escarole, stir well, and continue to cook until farro is tender - about 40 minutes. Add more stock if liquid seems too low.
Remove bay leaf, cloves, and cinnamon stick before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
A twist on a classic Italian soup. This Moroccan version is packed full of flavor. If you can’t find endive (escarole), and bitter green will do.