Simple Farro Soup

• 1 pound / 16 oz / 453g red beans, soaked for at least 4 hours preferably overnight, then drained
• 10 cups / 2.5 liters water
• 1/4 cup extra-virgin olive oil
• 1 medium onion, chopped
• 28 ounce / 800g can whole, peeled tomatoes, drained and chopped
• 1 medium carrot, chopped
• 3 small-med (1/2 pound / 8 oz) new potatoes, chopped
• Parmesan and olive oil to serve or whisk together a bit of leftover harissa and some olive oil for a spicier drizzle.

1. Cook the beans in a large pot or stock pot with the 10 cups / 2 1/2 liters of water. When the beans are cooked, remove a generous scoop of them from the pot, place in a bowl and mash them well. Return to the pot.
2. In a separate pan, saute the onion in the olive oil over medium-high heat. Just when it begins to color add them to the bean broth. Stir in the tomatoes, carrot, potatoes, celery, and farro. Bring to a boil again, then dial the heat down to a simmer.
3. Cook, stirring occasionally, until the farro is cooked through, 20 - 30 minutes. Be sure the vegetbles are cooked through as well. If you need to stir in more water or broth do so one cup at a time until the stew is the consistency you like.
4. Taste. Start with a teaspoon of salt and go from there until the flavors become bright.
5. Stir in the cabbage and kale, and cook a few minutes more, until they collapse. Serve topped with plenty of freshly grated Parmesan and a generous drizzle of good olive oil (or alternately harissa oil/feta).
6. To reheat leftovers, add water to thin the stew out, and readjust the seasoning.

red beans, liters water, extravirgin olive oil, onion, tomatoes, carrot, new potatoes, parmesan

Taken from www.epicurious.com/recipes/member/views/simple-farro-soup-51712421 (may not work)