Bean soup with cabbage, winter squash and farro from The New York Times Cooking by Martha Rose Shulman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Recipe Notes

    Can substitute pinto beans for borlotti beans. Farro can be cooked 3 days ahead. Soak beans for 6 hours or overnight.

  • Laura on November 13, 2017

    I made this yesterday and subbed canned chickpeas for the dried borlotti beans and brown rice for the farro. So, it was not an exact replication of the recipe. I liked how healthy it was, but found that it needed a fair amount of grated parmesan to elevate the taste from ok to good. It was also fairly labor-intensive, as a lot of chopping was involved. I probably won't make it again, but I'm not sorry I tried it.

  • hillsboroks on January 25, 2016

    This is a hearty, comforting, and flavorful winter soup. I just happened to have all the ingredients on hand when I saw the recipe and decided it would be a good weekend soup. My soup didn't have the deep orange color of the picture and needed a bit of flavor oomph so I added 2 tbls. of tomato paste and per a reviewer on the NYT website I added the juice of a 1/4 of a lemon at the end. The finished soup was nice and thick, with a lovely blended veggie flavor.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.