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Chef Dan Kluger’s soup is loaded with beans, grains and vegetables and topped with a fresh and vibrant herb oil. Slideshow:  More Warming Soup Recipes 

December 2015


Credit: © John Kernick

Recipe Summary

2 hrs
1 hr




Make the soup
  • In a large pot, cover the soaked beans with water (at least 4 inches) and bring to a boil. Simmer over moderately low heat until the beans are tender, about 1 hour and 15 minutes. Add 1 tablespoon of salt and let stand for 5 minutes. Drain, reserving 6 cups of the cooking liquid.

  • Meanwhile, in a medium saucepan of salted boiling water, cook the farro until al dente, about 20 minutes. Drain.

  • Wipe out the large pot and heat the olive oil in it. Add the onion and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened but not browned, about 7 minutes. Add the carrots, celery root and garlic and cook, stirring occasionally, until the vegetables just start to soften, about 5 minutes. Add the tomatoes with their juices and cook over moderately high heat, stirring occasionally, until the juices have reduced by half, 8 to 10 minutes.

  • Add the reserved bean cooking liquid and 14 cups of water to the pot and bring to a simmer. Stir in the beans, farro and Swiss chard and simmer over moderate heat until the chard is wilted and the soup is hot, about 5 minutes. Season with salt and pepper.

Make the herb oil
  • In a medium bowl, whisk the herbs with the jalapeño, lemon zest and olive oil; season with salt.

  • To serve, ladle the soup into bowls and top with the herb oil and grated cheese.

Make Ahead

The soup can be refrigerated for 3 days. Reheat gently before serving. The herb oil can be refrigerated overnight; serve at room temperature.

Suggested Pairing

WINE: Offer guests both a full-bodied white and a vibrant, medium-bodied red.