TUSCAN FARRO SOUP RECIPE - NYT COOKING
Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could use spelt or barley with good results.
Provided by Mark Bittman
Total Time 1 hours 30 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
- Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.
Nutrition Facts : @context http//schema.org, Calories 558, UnsaturatedFatContent 10 grams, CarbohydrateContent 86 grams, FatContent 13 grams, FiberContent 16 grams, ProteinContent 29 grams, SaturatedFatContent 2 grams, SodiumContent 1467 milligrams, SugarContent 15 grams
CHICKEN SOUP WITH SMOKED SAUSAGE, WHITE BEANS AND GR…
Grab a big bowl when ladling up this Tuscan-tinged soupyoull want to savor as much of the tender white beans and chicken as possible. No escarole? Spinach makes for a great last-minute substitute, but toss it in just before serving; its
Provided by Woman's Day Kitchen
Categories low-calorie easy chicken dinner main dish soup
Total Time 1 hours 10 minutes
Prep Time 25 minutes
Cook Time 0S
Yield 6
Number Of Ingredients 10
Steps:
- Place the chicken, carrots, celery and onion in a large pot. Add the broth, cover and bring to a boil.
- Reduce heat, add ¾ tsp salt and ½ tsp pepper and simmer, covered, until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes. (Skim and discard any foam that rises to the top.)
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook until browned, 1 to 2 minutes per side. Transfer to a plate.
- Transfer the chicken to a bowl. When cool enough to handle, shred the meat, discarding the skin and bones.
- Stir the chicken back into the soup along with the sausage, escarole and beans. Simmer until the escarole is tender, 4 to 5 minutes.
Nutrition Facts : Calories 358 calories
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