Farro and cannellini beans soup

Warm up with this easy farro and cannellini bean soup recipe. Hearty, healthy, and packed with plant-based protein. Perfect for meal prep, weeknight dinners, or cozy lunches.

INGREDIENTS (serve 4 pp)

250 gr Cannellini beans, cooked

3 tbsp “Strong” extra-virgin olive oil, plus extra to garnish

1/2 onion, diced

1 carrot, diced

1 celery stick, diced

1 1/2 tbsp tomato paste

150 gr farro

2 Sage sprig

6 cups vegetable stock

Salt, to taste

Black pepper, to taste

METHOD

In a bowl, add half of the cooked beans, and with a fork or a masher, mash the beans to a puree. Set aside and keep the other half of the beans, whole and in a separate bowl.

In a casserole, over medium heat, add olive oil, onion, carrot, and celery and sauté until they start to soften.

In a small bowl, dilute the tomato paste with 1 cup of stock and add it to the sauté vegetables. Bring to a boil.

Add the beans puree and stir to combine.

Season with salt and a crack of black pepper and let it cook for 2 minutes.

Add the farro, and sage and cover it with vegetable stock.

Bring to a simmer and let cook for 40-45 minutes or until the farro is cooked through. Add more stock if needed it.

Once cooked, add the rest of the beans and let them warm up for 2 minutes.

Check for seasoning.

Let the soup rest for 10 minutes and serve with a generous drizzle of olive oil.

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