Cranberry Bean and Farro Soup

Fresh, filling soup is a wonderful fall treat. I got the most beautiful cranberry beans at the farmer’s market and decided to build a recipe around them. The tasty beans and nutty, chewy farro are fabulous in soup, as they maintain their texture and flavor well. This recipe makes enough that you will have ample leftovers for lunch.

Read more for the full recipe

1 cup fresh cranberry beans, shelled and washed
2/3 lb hot chicken sausage, casings removed
1 cup dried farro
1 cup fresh kale, washed and chopped
1 medium onion, diced
3 cloves of garlic, minced
1 tbsp extra virgin olive oil
4 cups low sodium vegetable stock (chicken stock is fine)
1 tbsp dried oregano
black pepper

Step by Step Instructions:

1. Saute onion and garlic in olive oil on medium heat until soft, 5 minutes

2. Add sausage and brown, breaking up into small chunks

3. Add farro and stock and oregano, cover and simmer on med-low 20 minutes

4. Add beans and kale, cover and continue to simmer for another 20 minutes, until farro and beans are cooked through.

5. Serve with parmesan and fresh parsley

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3 Responses to Cranberry Bean and Farro Soup

  1. Kelli @ The Corner Kitchen September 29, 2011 at 2:03 pm #

    I've never heard of cranberry beans before….I think I was half-expecting to see cranberries in the soup (silly me!).

  2. Ali October 2, 2011 at 10:43 am #

    Wow, this is new to me, never tried cranberry bean soup before, looks promising. Love the photos

  3. Anonymous October 5, 2011 at 11:32 pm #

    This was great! I made with canneloni beans, no farro (couldn't find it after work) added some carrot and celery. Husband and I both loved it. Thanks :-)

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