Tuscan bean and farro soup with cabbage and winter squash from Mediterranean Harvest: Vegetarian Recipes for Everyone from the World's Healthiest Cuisine by Martha Rose Shulman

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Notes about this recipe

  • amandabeck on January 04, 2022

    I found this recipe on EYB after looking for a way to use some beautiful Rancho Gordo cranberry beans. This was a bit time-consuming to make, but made a pretty huge pot of stew (mine wasn't very brothy). I had shredded the cabbage in the food processor, so it was a bit finer than bagged or chopped lettuce, and by the end of the cooking it had completely melted into the stew. I used homemade chicken stock in place of some of the water, and ended up with a super flavorful and healthy meal. Tasted great the second and third day for lunch. Would make again for sure.

  • westminstr on February 06, 2014

    This was a tasty soup. I wanted to make it because for whatever strange reason I had all of the ingredients on hand, including part of a cabbage and a butternut squash and 1/2 cup of farro that needed using somehow. However, at the end of the day this was very similar to my regular minestrone (Tamar Adler's recipe) which is easier and doesn't dirty so many dishes.

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