Tuscan Farro and White Bean Soup

• 1 cup chopped red onion
• 1 medium leek (white and pale green part), rinsed well and sliced
• 2 cloves garlic, minced
• 1 cup chopped celery
• 1 cup diced peeled potatoes
• 14-oz. can chopped tomatoes
• 2 Tbs. chopped fresh sage or 2 tsp. dried
• 2 Tbs. chopped fresh rosemary or 2 tsp. dried
• 2 Tbs. chopped fresh marjoram or 2 tsp. dried
• 4 to 6 cups vegetable stock or broth
• 1 cup farro, rinsed and drained
• 2 cups cooked or canned white or cranberry beans (rinsed if canned)
• Salt and freshly ground black pepper to taste
• 2 Tbs. olive oil

1. In large pot, heat oil over medium-high heat.
2. Add onion, leek and garlic and cook, stirring often, until onion and leek are softened, about 10 minutes.
3. Add celery, potatoes, tomatoes, sage, rosemary and marjoram and cook, stirring occasionally, 10 minutes.
4. Add stock and bring soup to a boil.
5. Add farro and beans.
6. Season with salt and pepper.
7. Reduce heat to low, cover and simmer, stirring occasionally, until farro is tender, 35 to 40 minutes.
8. (If soup becomes too thick, add a little hot water.)
9. Serve warm.

red onion, garlic, celery, potatoes, tomatoes, fresh sage, rosemary, fresh marjoram, vegetable stock, farro, white, salt, olive oil

Taken from www.vegetariantimes.com/recipe/tuscan-farro-and-white-bean-soup/ (may not work)