Farro and White Bean Soup (from Mark Bittman’s How to Cook Everything)

This recipe can be found on p. 140 of How to Cook Everything, by Mark Bittman. I have been wanting to try farro recently, so I will make this.


  • 1/4 cup extra virgin olive oil
  • 1 large onion, sliced
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • Salt and freshly ground black pepper
  • 1 tbsp minced garlic
  • 1 cup farro (or whole wheat berries, or hulled barley)
  • 1 cup dried white beans (washed, picked over, and soaked)
  • 2 cups chopped tomato (you can use canned ones; include the juice)
  • 6 cups water or vegetable, chicken, or beef stock
  • 1/4 cup chopped fresh parsley leaves
  • 1/4 cup chopped fresh basil leaves (optional)
  • Parmesan cheese for garnish


In a large pot over medium heat, pour the oil in and when hot, add the onion, celery, carrots, a pinch of salt, and some pepper. Cook about 5-10 minutes, until the vegetables and onion are softened. Add the garlic. Stir. Add the grain, beans, tomato, and water, and stir.

Bring to a boil. Then bring down to a low heat so the mixture simmers. Cook until the farro and beans are tender, about an hour or more, adding stock if necessary when the mixture is too thick. Stir in the fresh herbs and cook a nother 5 minutes.


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