Like most bean soups, this one is mercifully light on the budget and easy to make. You start with a fragrant base of aromatic vegetables and herbs before adding broth, beans, and emmer farro. Emmer farro (also known as farro medio) lends a beautiful, rustic quality to the soup. The grains are plump and chewy with a delicate nutty flavor that works well with the herb- and tomato-infused broth. If you can’t find emmer farro, you can substitute other varieties of farro or even pearled barley.
This recipe uses cranberry beans, also known as borlotti beans, a mottled pinkish-brown variety that you can find in many specialty stores and online. Pinto or red kidney beans make a good substitute.
