zuppa de farro (Italian wheat soup)

After taking an Italian cooking class at the Cambridge School of Culinary Arts with my mom and sister, this was one recipe I knew I had to make again. It is a delicious, hearty, Tuscan Italian soup recipe from Roberta L. Dowling.

Ingredients

1 1/2 cans, cannellini beans
1 1/4 cups, Farro (Emmer)
salt and pepper to taste
2 oz. pancetta, cut in 1/4-inch dice
2 tbsp. olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 stalks celery, finely chopped
2 garlic cloves, minced
1/2 cup white wine
1/2 cup Italian peeled tomato, chopped
4 fresh sage leaves
1 1/2 tsp. fresh rosemary, finely chopped
4+ cups chicken stock
4 large leaves of kale, julienned
2 tbsp. parsley, finely chopped
1/2 cup Parmesan cheese, grated

Instructions

1. In a large stock pot, gently saute the pancetta in 2 tbsp. olive oil, when pancetta is rendered, add the chopped vegetables (onions, carrots, celery, and garlic). Add the white wine and allow it to evaporate. Add the tomatoes, sage, rosemary, and 2 cups stock. Bring to a boil, reduce the heat and simmer gently for 30 minutes, stirring occasionally.
2. Set aside 3/4 cup of the cooked beans. Puree the the remaining beans and their liquid in a food processor and add to the soup. Add the reserved beans. Bring to a simmer, add the Farro and stir to mix well. The liquid should be fairly dense, but not sticking to the bottom of the pan. Add additional stock if necessary or desired. Cover the pan and cook the Farro for about 50 minutes or until the grains are swollen and soft, adding stock if necessary.
3. After a half hour of cooking add the kale. Correct the seasoning with salt and pepper.
4. Garnish the soup with the chopped parsley and Parmesan cheese.
 

pasta e fagioli

Ingredients

4 oz. bacon (4 slices), chopped medium
1 onion
4-6 garlic cloves, minced
1 tsp. dried oregano
1/4 tsp. red pepper flakes
1 (28 oz) can diced tomatoes
2 (15.5 oz) cans cannellini beans, rinsed
3.5 cups low-sodium chicken broth
2.5 cups water
salt
8 oz. small-shaped pasta (I like orzo, but you could also use ditalini)
pepper
1 cup freshly grated Parmesan cheese
olive oil

Instructions

1. Cook bacon in large Dutch oven over medium heat until crisp, about 8 minutes. Stir in onion, garlic, oregano, and red pepper flakes. Cook until the onion is softened, about 5 minutes. Stir in tomatoes with their juice, beans, broth, water, and 1 tsp. salt. Bring to a simmer and cook for 10 minutes.
2. Stir in pasta and cook until just slightly underdone. Off the heat, season with salt and pepper to taste. Sprinkle individual bowls with grated cheese and a drizzle of olive oil.

*from America's Test Kitchen

three bean chili

Ingredients

1 lb. of lean ground beef, turkey, or bison
2 white onions, chopped
1 red bell pepper, chopped
5 cloves of minced garlic
1/4 cup chili powder
1 tsp. cayenne pepper
1 tbsp. cumin
2 tsp. red pepper flakes
2 (15.5 oz) cans of kidney beans, drained and rinsed
2 (15.5 oz) cans of black beans, drained and rinsed
1 (15.5 oz) can of cannelinni beans, drained and rinsed
1 (15.5 oz) can of corn, drained and rinsed OR half bag of frozen corn
2 (28 oz) cans of crushed tomatoes
1/2 cup chicken stock
2 tbsp. Tabasco sauce (or more to taste)
salt

Instructions

1. Brown meat in Dutch oven over medium heat.
2. Once meat is just browned, add onion, red bell pepper and garlic. Cook until onion is soft.
3. Add all dry spices. Cook until well incorporated, about 30 seconds, stirring constantly.
4. Add beans, corn, tomatoes, chicken stock, and Tabasco sauce.
5. Salt to taste.
5. Cover and simmer for 30-40 minutes until beans are soft.