The combination of farro, potatoes, beans, and winter greens makes for a filling soup that’s packed with flavor. It’s a great dish to turn to during the cold months when you’ve had more than enough braised food but still want something substantial and warming.
What to buy: A European strain of spelt, farro is an ancient cereal grain that has been used in cooking for thousands of years. It has a nutty flavor and a chewy texture that add a great dimension to this soup. It’s often found in the bulk section of health food stores, but if you’re having a hard time finding it you can omit it or substitute barley.
Game plan: The farro and beans can be cooked up to 1 day ahead. Refrigerate them in a covered container until ready to use.
For a slacker solution, you can substitute drained canned garbanzo beans if you want to save some time.
This recipe was featured as part of our Supercharge with Superfoods photo gallery.