Italian White-Bean-and-Mustard-Greens Soup

Name: Italian White-Bean-and-Mustard-Greens Soup
Prep time: 25 min
Total time: 600 min
Ingredients: 1 pound dried giant white beans, such as gigante, Corona, or lima; 3 tablespoons extra-virgin olive oil, plus more for drizzling; 1 onion, finely chopped (1 ¼ cups); 2 medium carrots, cut into ¼-inch dice (1 cup); 4 cloves garlic, minced; 1.5 pounds mustard greens, washed well and stems removed, cut crosswise into ½-inch-thick strips; 5 thyme sprigs; 5 flat-leaf parsley sprigs; 2 bay leaves; 1 Parmesan cheese rind (about 1 by 4 inches; optional), plus freshly grated Parmesan cheese, for sprinkling; 2 quarts water; Coarse salt and freshly ground pepper; 1 cup farro

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By

Martha Stewart

Updated on May 16, 2017

Ingredients

1 pound dried giant white beans, such as gigante, Corona, or lima
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, finely chopped (1 ¼ cups)
2 medium carrots, cut into ¼-inch dice (1 cup)
4 cloves garlic, minced
1 ½ pounds mustard greens, washed well and stems removed, cut crosswise into ½-inch-thick strips
5 thyme sprigs
5 flat-leaf parsley sprigs
2 bay leaves
1 Parmesan cheese rind (about 1 by 4 inches; optional), plus freshly grated Parmesan cheese, for sprinkling
2 quarts water
Coarse salt and freshly ground pepper
1 cup farro

Directions

Place beans in a large bowl, cover with 2 inches cold water; let soak overnight at room temperature. Drain and rinse beans. (Or quick-soak them: Boil beans 1 minute, then let them sit off heat, covered, 1 hour.)
Preheat oven to 300 degrees. Heat oil in a large, heavy-bottomed ovenproof pot over medium-high heat. Add onion and carrots, and cook, stirring occasionally, until vegetables are golden brown in places, 8 to 10 minutes. Add garlic and greens to pot, and cook, stirring frequently, until greens wilt, about 2 minutes.
Tie together thyme, parsley, and bay leaves with kitchen twine, and add to pot along with beans, Parmesan rind, and water. Bring to a boil over high heat. Cover, transfer to oven, and braise 1 hour.
Remove from oven, and stir in 1 tablespoon salt and 1/2 teaspoon pepper. Cover, return to oven, and braise until beans are tender, about 30 minutes. Season with salt and pepper.
Meanwhile, bring a large pot of salted water to boil. Add farro, and cook until grains are tender and begin to split, about 25 minutes. Drain.
Divide farro among 6 bowls, and ladle soup over farro. Sprinkle with Parmesan, and drizzle with oil. Soup and farro can be refrigerated in separate containers 2 days; let cool completely before refrigerating. Gently reheat together in a covered pot over medium heat, stirring occasionally.

Originally appeared: Martha Stewart Living, January 2013

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