Step 1

In a covered 4-quart Dutch oven cook garlic in ¼ cup of the broth over medium-low about 15 minutes. Remove lid and continue cooking until tender and golden, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.

Step 2

Add the remaining broth, the potatoes, beans, and 2 cups water. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until potatoes are tender. Using an immersion blender, blend mixture until smooth. Stir in milk and vinegar. Season with salt and black pepper.

Step 3

Serve soup over farro. Top with sugar snap peas, chives, and crushed red pepper.