• Home
  • Recipes
  • Inspirations
  • About
  • Contact
Menu

Borrowed Salt

recipes inspired by other people's kitchens
  • Home
  • Recipes
  • Inspirations
  • About
  • Contact
Tomato Soup with Zucchini, Farro and White Beans - Borrowed Salt

Tomato Soup with Zucchini, Farro and White Beans

September 20, 2015

As a kid, I loved canned soup.  OK, let's be honest, I still do.  Progresso, in particular.  They had this one chunky tomato soup with rotini and zucchini, and I think I've made up a totally overblown memory of how awesome it was -  the silky texture of the zucchini in that salty tomato broth with those freaky noodles that somehow never got too soft.

Now that I'm all growns up, I suppose I'm not supposed to love canned soup anymore because of all the sodium and whatnot.  But I still have a soft spot for it.  So today I set out to recreate the Progresso Garden Tomato soup of my youth.

Tomato Soup with Zucchini, Farro and White Beans - Borrowed Salt

My version gets an update for the adult version of me, with chewy, nutty farro standing in for the rotini and creamy white beans added for protein.  This soup makes the best work lunch ever - it's totally satisfying and freezes great.  

Shoutout to my mom for the handmade ceramic bowl in the photographs!  She made it at Greenport Pottery years ago and presented it to me, as a joke, wrapped up under the Christmas tree.  This bowl has survived moves from NY to San Diego to LA to San Francisco.  I'm not totally convinced it's food-safe, but heck!  It looks pretty darn good for a gag gift.  Thanks ma!

Tomato Soup with Zucchini, Farro and White Beans - Borrowed Salt

Tomato Soup with Zucchini, Farro and White Beans

Serves: 4-6

Prep Time: 10 min     Cook Time: 30 min     Total Time: 40 min

Ingredients

2 Tbs olive oil

1 medium onion, chopped

3 large cloves garlic, minced

pinch of crushed red pepper flakes

2 medium zucchini, sliced in half lengthwise then cut into half moons

1/2 cup farro

28 oz can crushed tomatoes, preferably San Marzano

3 cups water

14 oz can cannellini beans, drained and rinsed

handful basil leaves, cut into thin ribbons

salt and freshly ground pepper

 

Heat oil over medium-low heat in large saucepan.  Add onions, garlic and a pinch of salt and cook until very soft but not brown, about 10 minutes.  

Add crushed red pepper, zucchini, farro and a large pinch of salt and saute for about 1 minute.  Then add water and tomatoes.  Bring to a boil, then lower heat to a simmer.  Cover partially and cook til farro is just tender, about 20-25 minutes, stirring occasionally.  Add white beans and heat through, about 5 more minutes.

Check consistency and add more water if necessary.  Taste and season with salt and pepper.  Serve with basil as garnish on top.  Freezes well for perfect lunches!

Tomato Soup with Zucchini, Farro and White Beans - Borrowed Salt


In Soups and Stews Tags soup, lunch, easy, vegetarian, vegan
← Vegetarian Pozole RojoSteak Salad with Grilled Nectarines, Red Peppers & Pecans →

Recent Posts

Blog
IMG_4837.jpeg
about 2 years ago
IMG_3575 (1).jpeg
about 2 years ago
IMG_3279.jpg
about 4 years ago
IMG_4958.jpg
about 5 years ago
IMG_4832.jpg
about 5 years ago
IMG_0093.jpg
about 6 years ago
about 6 years ago
IMG_3283 sq.jpg
about 8 years ago
IMG_3225 sq small.jpg
about 9 years ago
about 9 years ago
about 9 years ago
about 9 years ago

Powered by Squarespace