Because I’ve never really been known for my cooking, this whole nutritional wellness blog thing has been an adventure. For every exceptionally delicious recipe listed here, there have been many culinary tragedies… just ask my husband. Especially when we were living in Maine. He managed to keep down some terrible concoctions. It was a dark time.
One genre in particular has evaded my skills…. that is, until now….
I just made a wicked-good (as they say in Maine) soup! Perhaps it’s because I’m on a Wellness Retreat in Varenna, Italy; or maybe the stars aligned, or maybe I’m finally getting the hang of creating in la cucina (that’s kitchen in Italian)! Whatever the reason, you must try this recipe! It’s flavorful and filling. And, by the way, my husband just went back for thirds!
In a large pot combine:
1 can tomatoes (or 3 ripe tomatoes, chopped)
1 can cannellini beans, drained
2 sticks celery, chopped
1 zucchini, chopped
1 cup farro
3 cups water
1/4 red onion, chopped
2 large garlic cloves, chopped
2 vegetable bouillon cubes
2 Tbsp olive oil
1 Tbsp Crushed red pepper * optional
Salt and pepper to taste
Slow cook in pot on low heat for 30-60 minutes.