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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.
This hearty soup pairs wonderfully with our Swedish Meatballs as an appetizer or side dish.
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.
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