We finally had enough snow today calling for use of our snow blower. However, Jeff is away and I’ve used it just once last year and felling a little hesitant to try it on my own. In the meantime, I shoveled a path to the stack of wood needed for the stove that heats our house. I’ll attempt the blower later today – it’s a bit of a beast so wish me luck. In the meantime, I made this large pot of soup to comfort me for both lunch and dinner and plenty left over to haul back to the city for Jeff whose working long hours in the city. He’ll appreciate this.
This soup is loaded with so much healthy goodness and is incredibly thick and silky. It’s comfort food I can hug. But most wonderful…. Everything is cooked in one pot, easy peasy.
Note: the soup thickens quite a bit, which I really enjoy, but if you’d like it a little thinner add up to 1 cup of veggie broth at the end and it won’t sacrifice the taste.
Pearled farro was used for its lovely chewy texture and it cooks in just 20 minutes. I haven’t tried any other grain here and any grain requiring longer cooking times may absorb too much of the broth. You can try quinoa in place of the farro for it’s quick cooking time. If using a gluten free grain, I’ve read white rice flour or brown flour can replace the wheat flour as the thickener used in this soup. A spice grinder works great to make flour out of the rice. Again, I haven’t tried it and therefore can’t guarantee the results.
Fresh navy beans were used in this recipe since I had them on hand. They’re a smaller bean than the cannellini, but I’m sure cannellini would work nicely.
- 2 Tbsp extra virgin olive oil
- ½ onion chopped
- ¼ tsp sea salt
- 8 oz mushrooms sliced
- ¼ tsp red pepper flakes
- 3 carrots cut into rounds or if large into pieces
- 3 small stalks of celery chopped
- 3 gloves of garlic minced
- 1 ½ tsp dry crushed thyme
- 1 tsp dry crushed oregano
- 1 tsp smoked paprika
- ¼ tsp ground black pepper
- ½ tsp onion powder
- ⅓ cup whole wheat flour or oat flour for gluten free
- 6 cups veggie broth
- 1 cup pearled farro rinsed
- 12 ounce fresh navy beans or 14 ounce can rinsed beans
- 2 large collard green leaves stem removed and cut into ribbons.
- Additional 1 cup veggie broth only if needed when soup is done.
- In large pot heat the olive oil, add the onion and sea salt and sauté on medium for 4 minutes. Add the mushrooms, red pepper flakes and sauté until reduced by half about 3-4 minutes. Add the carrots, celery garlic, thyme, oregano, paprika, onion powder, and black pepper and additional medium pinch of sea salt and sauté 3 minutes. Add the flour and mix well stirring for 30 seconds. Add 2 cups of the broth and stir followed by the farro and stir again. Add the remaining 4 cups of broth. Bring to a low boil then turn down the heat and simmer covered for 20 minutes. Add the white beans and collard greens and heat through about 3 minutes. The soup will be very thick, if you want it a little thinner add up to 1 cup more veggie broth without sacrificing taste.
- Serve and sprinkle with fresh minced parsley.