Autumnal Borlotti Bean and Farro Soup
Soup
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Cook Time
40 min
Servings
6
Difficulty
Easy
Prep Time
25 Min
This Thermomix® recipe for Autumnal Borlotti Bean and Farro Soup is ready in 40 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This hearty borlotti bean and farro soup is perfect for a chilly autumn evening. I love how the sweetness of the pumpkin complements the nutty farro and creamy borlotti beans. It's a simple yet satisfying meal that's packed with flavor and nutrients. This soup is also a great way to use up leftover pumpkin! Feel free to add a sprinkle of parmesan for extra richness. It's a comforting and wholesome dish that the whole family will enjoy. It's ready in under an hour, making it a perfect weeknight meal.
Ingredients (13 ingredients)
-
4 tbsp extra virgin olive oil
-
1 piece onion
-
1 piece celery stick
-
750 g pumpkin
-
1 piece carrot
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3 clove garlic cloves
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3 tbsp tomato purée
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1.2 l chicken stock
-
75 g farro
-
80 g parmesan
-
400 g borlotti beans
-
2 handfuls baby spinach
-
2 tbsp chopped parsley
Preparation (6 steps)
Prepare Vegetables
Peel and roughly chop the onion, celery stick, pumpkin, and carrot. Peel the garlic cloves.
Sauté Vegetables
Add the olive oil, onion, celery, pumpkin, and carrot to the Thermomix bowl. Cook for 5 Min./120°C/Stufe 1.
Add Garlic and Tomato Purée
Add the garlic cloves and cook for 2 Min./120°C/Stufe 1.
Simmer the Soup
Add the tomato purée, chicken stock, and farro to the Thermomix bowl. Season with salt and pepper. Cook for 15 Min./100°C/Stufe 1.
Add Beans and Spinach
Add the borlotti beans and baby spinach to the Thermomix bowl. Cook for 5 Min./100°C/Linkslauf Stufe 1.
Final Touches and Serving
Stir in the chopped parsley. Season to taste. Serve hot with shavings of parmesan and a drizzle of extra virgin olive oil.
Finished cooking? Great! 🎉
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Created by
Olivia Thomas
11
Rezepte
0
Kochbücher
Allergens
- Celery
- Milk
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