Farro and cranberry bean soup from All Roads Lead to the Kitchen by Tessa Kiros and Heather Schmitt-González

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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

  • anya_sf on November 29, 2020

    Good, hearty soup. I salted the beans during cooking for better seasoning. Rather than puree the beans, I mashed them so they were chunkier. Used a 14.5 oz can of diced tomatoes rather than whole and the last of my turkey stock, so added lots of extra salt and pepper. Skipped the chile, but topped with grated pecorino instead.

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