Healthy Mama Magazine Issue 7 - January 2015

TEN GLU GOODNESS EATS Don’t be fooled by the name - the character of this thick, wholesome soup is more North African than Italian. It has a lot in common with the European version though, with the farro semiperlato playing a similar role to the vermicelli noodles found in many recipes. NUT E FRE FREE Y DAIR FREE SUPER FO OD WINTER MINESTRONE Stella McCartney from Meat Free Mondays | Serves 4 7oz/200 grams farro semiperlato (or pearled spelt) 4 tablespoons olive oil, plus extra to serve 1 large onion, finely chopped 1 leek, finely chopped 1 stick celery, finely chopped 2 medium carrots, peeled and finely chopped 1 medium turnip, peeled and finely chopped 3 garlic cloves, crushed pinch of crushed dried chilli flakes 14oz/400 grams can tomatoes ½ - 1 quart (800ml) – 1 litre vegetable stock 1 Rinse the farro in a sieve under cold running water tip into a bowl, cover with cold water and soak for 20 minutes while you prepare the soup base. 2 Heat the olive oil in a large saucepan. 3 Add the chopped veggies and cook over a low-medium heat for 10–15 minutes until tender but not coloured. Add the crushed garlic and chilli flakes and cook for a further minute. 4 Pour the tomatoes into the pan, add the stock and bring to the boil. Drain the farro and add to the pan. Reduce the heat to a gentle simmer, cover and cook the soup for 25 minutes until the vegetables are tender and the farro is cooked. 5 Add the cannellini beans and cook for a further 2–3 minutes. You may need to add extra stock if the soup is too thick. 6 Add the kale and cook for 3–4 minutes until tender. 7 Season to taste with salt and freshly ground black pepper. Serve in bowls with a drizzle of olive oil and a scattering of grated parmesan. 14oz/400 grams can cannellini beans, drained and rinsed (or soak and cook from dried) 1 bunch kale, shredded salt and freshly ground black pepper freshly grated vegetarian Parmesan to serve (omit if dairy free) this heart r a gluten free version of Fo e farro with warming soup replace th r. quinoa or omit altogethe MAG 19

Healthy Mama Magazine Issue 7 - January 2015 | Page 19