This soup is a prime contender for the economical, healthy, vegetable rich requirements I have applied to my menus. The recipe is Mark Bittman's and can be found here on The New York Times' web site.I used farro, although you can also use barley. The only notes I made on this recipe:
- I added a Parmesan rind to the pot while everything was simmering (Parmesan rind is a magic ingredient - fish it out before serving).
- I used flageolet beans that had soaked for 2 hours before I started the soup.
- The farro took much longer than I expected to cook. The soup didn't suffer for it: the beans broke down a lot more, but they just made the soup creamier.
- I didn't use any basil: I didn't have any on hand, and besides, to me fresh basil in January just seems wrong.
- I served it drizzled with some fruity olive oil and a sprinkle of freshly-grated Parmesan.
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2 comments:
OK- How's this for a substitute? I made this tonight and used what I thought was barley. Turned out to be steel cut oats.
Whoops.
I had a very hearty vegetable oatmeal.
It was actually much less disgusting than you might imagine. Hearty!
:)
Whoops! That doesn't sound like a bad substitution. Gotta use what you have on hand - I'm glad you liked it (I think?) regardless. Thanks for stopping by.
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