Bean and Farro Soup With Cabbage and Winter Squash

Ingredients

• Pinto beans

  Mature seeds, sprouted, raw

  227g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  1 medium or 61g

• Celery

  Raw

  1 stalk, small or 17g

• Sage

  Spices, ground

  2 tsp or 1g

• Garlic

  Raw

  4 cloves, minced or 12g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cabbage

  Chinese (pe-tsai), raw

  16 oz or 454g

• Bay leaf

  Spices

  100g

• Parmesan cheese

  Grated

  100g

• Squash

  Winter, butternut, raw

  454g

• 10 Minute Farro

  Trader Joe's

  ½ cup or 83g

• Rosemary

  Fresh

  ½ tsp or 0.3g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parmesan cheese

  Grated

  5 tbsp or 25g

Directions

1. Drain the beans. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and cook the onion until it begins to soften, about three minutes. Add the carrot, celery and sage, and continue to cook, stirring, until tender, about five minutes. Add half the garlic, and cook, stirring, until fragrant, about one minute. Add the cabbage and 1/2 teaspoon salt, and cook, stirring often, until limp, about 10 minutes. Add the beans, bouquet garni and 2 quarts water, or enough to cover by 2 inches. Bring to a boil, add salt to taste, reduce the heat and simmer one hour. Stir in the squash, and continue to simmer for 30 minutes to an hour, until the beans and squash are tender. Using an immersion blender, partially puree the soup to thicken it, or puree 2 cups in a blender. (If using a blender, do this in batches and cover the blender with a kitchen towel to avoid hot soup splashing). Return to the pot.
2. While the soup is simmering, combine the farro or wheat berries and 2 cups water in a medium saucepan and bring to a boil. Add 1/4 to 1/2 teaspoon salt (to taste), reduce the heat, cover and simmer until tender, about 45 minutes. If there is water left in the pan, drain.
3. Heat the remaining oil in a medium-size skillet over medium heat, and add the garlic and rosemary. Cook for 30 seconds to a minute, until fragrant, and stir in the tomatoes. Add salt to taste, and cook, stirring often, until the tomatoes have cooked down and the mixture is thick, beginning to stick to the pan and delicious, 10 to 15 minutes. Stir into the soup. Continue to simmer for another 30 minutes. Stir in the farro. Taste and adjust salt, and add lots of freshly ground pepper. Serve with freshly grated Parmesan.
4. Recipe by: Martha Rose Shulman (source: https://cooking.nytimes.com/recipes/1014046-bean-and-farro-soup-with-cabbage-and-winter-squash?action=click&module=RecipeBox&pgType=recipebox-page®ion=dinner&rank=4)

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