Pink of Perfection

If we all looked into our heart of hearts, we would probably admit that sometimes we cook something knowing it will just be okay. It will not knock off our socks, it will not inspire rhapsody, it will be forgettable, even. But it will quell our hunger, ease our gripes about the day, perhaps, and maybe even provide tomorrow’s lunch.

That’s what I thought I was cooking when I threw a couple different beans in a pot with some leftover farro and a few dried herbs. I only knew that I was craving protein in a major way, and that I had the ingredients on hand for an impromptu soup. Never, in a million years, did I think this would be a terrific soup.

Isn’t it great when you surprise yourself?

This soup tastes like something an Italian farmhouse cook might make: rich with flavor, sustaining in a way only the best soups can be, and able to take the deepest winter chill off your bones.

Bean and Farro Soup
Serves 6-8

I was so craving protein the night I ladled this out and snapped the photo that I topped the soup with a poached egg and a little grating of Grana Padano just for fun. Definitely not necessary, but it will make the soup that much heartier.

1 tablespoon olive oil
1 onion, chopped
3 gloves garlic, chopped
2 stalks celery with leaves, chopped
3 carrots, chopped
1 teaspoon dried basil
1 teaspoon dried rosemary
1/4 teaspoon crushed red pepper
1/4 teaspoon dried rubbed sage
5 cups chicken broth
1 14.5 ounce can diced tomatoes, with juices
1 14.5 ounce can kidney beans, drained and rinsed
1 14.5 ounce can chickpeas, drained and rinsed
1 cup farro

In a large soup pot, heat olive oil over moderately high heat, then sauté onion, garlic, celery and carrots until onion is translucent. Add basil, rosemary, crushed red pepper, sage, and chicken broth. Stir in tomatoes, kidney beans, chickpeas, and farro. Raise heat, bring soup to a boil, then reduce and simmer until farro is tender.