Pureeing the beans and vegetables makes for a hearty and satisfying broth that stands up well against the farro. I like to eat this with good fresh bread or a simple salad.
Makes 6 to 8 servings
3 tablespoons extra-virgin olive oil
1 large onion, coarsely chopped
2 carrots, coarsely chopped
1 celery rib, coarsely chopped
2 garlic cloves, smashed and peeled
1 can white navy beans, drained and rinsed
10 cups water
1 large tomato (1/2 pound), coarsely chopped, or one can crushed tomatoes
2 cups spinach, coarsely chopped
1/4 cup loosely packed fresh flat-leaf parsley leaves
1 teaspoon dried sage
3 sprigs fresh thyme
1/2 cup whole-grain farro
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Heat 3 tablespoons oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, carrots, celery and garlic, stirring occasionally, until onion is softened, about 10 minutes.
Stir in water, 3/4 of the beans, tomato, spinach, parsley, sage and thyme and bring to a boil, then reduce heat and cook at a simmer, partially covered, for about 10 minutes.
Discard thyme sprigs, then, using a hand blender or a food processor, blend until fairly smooth but still a little chunky. Bring soup to a boil. Add farro and salt, then reduce heat and simmer, stirring frequently, until farro is tender (it will be chewy like barley), about 30 minutes. Add the rest of the beans, stir in pepper and add more salt to taste.
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