Farro, Bean and Chickpea Soup
Farro, Bean and Chickpea Soup might be a good recipe to expand your main course recipe box. This recipe makes 8 servings with 327 calories, 18g of protein, and 15g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of chile, onion, wheat berries, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the wheat berries you could follow this main course with the Wheat Berry Pudding as a dessert. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a vegetarian diet. If you like this recipe, take a look at these similar recipes: Chickpea Farro Soup, Smoky Farro and Chickpea Soup, and Smoky Kale Chickpea Farro Soup.
In a large saucepan, heat the 1/4 cup of olive oil.
Add the crushed garlic and the onion and cook over moderately low heat until softened, about 5 minutes.
Drain the farro and chickpeas; add them to the saucepan along with the chile and cover generously with water. Bring to a simmer, cover and cook over low heat, skimming occasionally, until the chickpeas are almost tender, about 1 1/2 hours. Uncover and continue simmering until completely tender, about 20 minutes longer.
Meanwhile, drain the borlotti beans. In a medium saucepan, generously cover the beans with water and bring to a simmer. Cover and cook until tender, about 2 hours.
Transfer 2 cups of the cooked beans to a bowl and mash to a coarse puree. Return the mashed beans to the saucepan.
Drain the chickpeas and farro and return them to the large saucepan; discard the chile.
Add the borlotti beans with their liquid and the minced garlic to the saucepan and bring to a simmer. Season with salt and pepper and stir well.
Serve the soup hot in bowls. Pass the olive oil and the cheese at the table.