Greens, Grains, and Beans

Posted by on Dec 16, 2015 in Soup | 0 comments

It’s happened to you too; cooking all day, tasting and seasoning food leaves little personal appetite.  In my case, especially during the holidays, when I cook for others; I settle for a messy fresh farm egg on whole grain toast or better yet if I’ve planned ahead; a one pot wonder filled to the brim with hot flavorful broth and a mix of nutty grains, beans or legumes and leafy greens.

Cooking Light calls Smoky Farro and Chickpea Soup a “trifecta of deliciousness”.  Farro, an ancient savory wheat grain has a substantial chew somewhat nuttier and earthier than barley.  Since it takes a while to cook, I find it simmers to perfection without any attention except fuzzy logic in a rice cooker.

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One cup of farro and three cups of water equals the cooked farro called for in this recipe.

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(There are also fast cooking and pre-cooked varieties available).  Although the list of ingredients stretches nearly off the page, setting them in place simplifies three easy steps of soup construction.

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Cook the aromatics in olive oil; then season to taste with salt and pepper and sweat for a few minutes. Contrary to the instructions, I added only one teaspoon smoked paprika combined with one teaspoon of cumin; and cooked them for half a minute

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before stirring in the chickpeas (garbanzo beans), tomatoes and broth.  By the way, it seemed silly to use three-quarters of a quart vegetable broth leaving 1 cup for what?  A whole quart went in the pot; reducing water to two cups.

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All that remained behind was chopped rainbow chard, farro, and the adornments.  I simmered the soup for 20 minutes to intensify the flavors; then tumbled the farro and greens into the soup.

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Easy and hearty; top the soup with (greens love balsamic) Parmesan, sliced scallion, and avocado slices.

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One belly bowl, feet up and a blanket makes it a soup supper!

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