tuscan white bean, spinach & whole grain soup
This thick and chunky soup is a wintertime favorite. The barley is dense and chewy, the white beans are meltingly tender and all the veggies just make me feel like I’m eating the rainbow in one satisfying bowl.
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Oh my, this was delicious! I tweaked the recipe just a bit to use what I had on hand. I cooked a bit of pancetta first until crispy, then removed it and drained the drippings, adding the cooked pancetta back when the broth was added. I had dried cranberry beans in the pantry, so I soaked those overnight, and I used farro for the grain. Yum!