You may be asking, what is Farro? And do I want to make a soup with dandelions and farro? Farro is a wheat (also called emmer) that has been grown in the Middle East for centuries. It was actually one of the first domesticated plants! Farro was standard fair for the Roman Legions (healthy and strong!)
Now that you know what farro is, you might still be stuck on “why would I ever eat a dandelion?” Well did you know that dandelions are high in potassium, calcium, and both Vitamins A and C? Add this with the farro and tepary beans, and you have a tasty and incredibly healthy meal that will both warm and nourish the whole family!
Ingredients:
- 1 pound farro
- 1/2 pound tepary beans, rinsed
- 2 tablespoons sea salt, divided use
- 5 cups vegetarian stock or broth
- 4 tablespoons extra-virgin olive oil, divided use
- 2 cloves garlic, diced fine
- 1/2 pound dandelion greens
Directions:
Add farro to 1 1/2 quarts cold water in a stockpot. Bring to a boil, reduce and simmer for about 25 minutes or until done. Meanwhile, fill a stockpot with water, and add beans and 1 tablespoon salt. Bring to a boil; reduce heat and simmer, covered, for 1 1/2 hours. Allow cooked beans to cool slightly and drain. Remove half and puree in a food processor or blender. In a large stockpot, combine whole and pureed beans with farro. Adjust salt and, if needed, add additional tablespoon of salt. Add vegetarian stock and simmer gently. Heat a saute pan on medium heat. Lightly coat with olive oil. When hot, add garlic and saute until light brown, 2 to 3 minutes. Add dandelion greens and saute for about 5 minutes. Divide greens evenly and place in 4 soup bowls. Pour bean-farro mixture on top. Sprinkle with remaining olive oil and serve immediately.
Makes 4 servings.
Recipe from: http://www.azcentral.com
